Pork
Sous-vide
Sous Vide Kalua Pork
Salt and liquid smoke plus an 8-hour sous vide bath turn pork butt into tender, shreddable Kalua pork.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Pork
Sausage
How to Cook Pork Sausage
Pan-cook pork sausages 2 minutes per side over medium heat, then steam briefly for a juicy finish.
Pork
Bacon
How to Cook Bacon in the Oven
Oven-baked uncured thick-cut bacon — crisp, even, and hands-off in about 20 minutes.
Pork
Pork chop
How to Cook a Thick-Cut Pork Chop
Pan-fry seasoned chops in oil over medium-high heat, sear 3-4 minutes per side, baste with butter and herbs, then rest to 155°F.
Beef
Steak
How to Cook Frozen Steak: Sear First or Reverse Sear
Sear a frozen steak in a hot pan, then finish it in a 275°F oven. No thawing, more even doneness.
Beef
Thawing
How to Thaw Beef Fast: Cold Water Times by Size
Quick-thaw a sealed steak in cold water: about 15 to 30 minutes for a thin steak, up to an hour for a 1-pound pack. Cook it right away.
Chicken
Thawing
How to Thaw Chicken Fast: Cold Water Times by Size
A 1-pound pack of chicken thaws in cold water in an hour or less. Keep it sealed, change the water every 30 minutes and cook it right away.
Beef
Ground-beef
How to Cook Dry-Aged Ground Steak
Sear ground beef in a hot pan, breaking it apart as it cooks — ready in about 5 minutes for patties, meatballs or any favorite dish.
Chicken
How to Cook a Spatchcock Chicken
Butterfly and roast a whole chicken — flatten the bird, oil and season generously, then roast at 375°F to 165°F internal.
Chicken
How to Cook a Whole Chicken
Roast a whole chicken in the oven (or smoker) for a versatile dinner — leftovers shine in sandwiches, tacos, and soup.
Chicken
How to Cook Chicken Thighs
Crisp-skinned chicken thighs done with a quick sear and a hot oven finish.
Chicken
How to Cook Chicken Breast
Pan-sear pastured chicken breasts and finish in a 375°F oven until they hit 165°F internal.