For the best hog jowl every time, there are some key tips to keep in mind: Pat dry: Thoroughly pat the meat dry before using to make sure it browns nicely without steaming. Render slowly: Avoid ...

Place the meat on a rimmed platter and pat dry well, using paper towels. Set it in the refrigerator for a couple of hours if time allows, to dry it further. If desired, season all over with kosher ...

When you find yourself at the farmer's market next to a guy with strong opinions about fennel and scallions, you listen. That's especially true if the guy is Tom Colicchio, who for more than 20 ...

For meat lovers, a good steak is hard to beat. But how to cook it to tender, juicy perfection? How to ensure that it’s flavour-packed and comes out of the pan or off the grill just the way you like it ...

In the final installment of her YouTube series, Sohla El-Waylly helps demystify how to prepare three types of beef: ground, short rib and rib-eye. By The New York ...

So why sear? Flavor. Browning (thanks to the Maillard reaction) creates a deeply savory crust and makes meat taste better—not ...

Cooking at home is a great way to save money [LinkedIn] In many cultures across the continent, people still believe that cooking is a woman’s job. Even in modern relationships where both partners work ...