Nothing strikes fear in the heart of the home cook more than messing up an expensive cut of meat. Whether it's a porterhouse steak or prime rib roast, no one wants to see a good piece of meat become ...

*Ever wondered why restaurant prime rib outshines your home-cooked attempts? The answer lies in professional expertise, premium ingredients, and refined techniques. While home cooks may not have a ...

Chef and turkey farmer Breana Killeen tested wet-brining versus dry-brining to find the ultimate Thanksgiving bird. Discover ...

Combine the water, salt, sugar and 1/4 cup T. Bacon’s BBQ Sweet Rub in a container and mix well to make the brine. Cut the tips off the spare ribs to make them St. Louis Ribs. Carefully remove the ...

All four chefs agree: dry brining overnight gives juicier, crisp‑skinned turkey. Start with high heat, then slow roast—this ...

Serve with mac and cheese, coleslaw, pickled jalapeños and potato salad. By Sam Sifton Dennis Sanchez’s smoked prime rib, adapted by Gabriel Sanchez.Credit...Kate Sears for The New York Times. Food ...

There are several essentials to keep in mind when cooking with a smoker, such as using the right wood, setting the perfect temperature, and allowing your meat to rest sufficiently post-smoke. However, ...