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This Kimchi Pork Roast Will Warm You to Your Bones This Kimchi Pork Roast Will Warm You to Your Bones

Brisk fall weather goes by many names. To some, it’s known as “cuffing season.” To others, it’s “pumpkin spice time.” To me it’s “panic-about-Thanksgiving o’clock,” but it’s also “roast season”—my favorite time of year.

These Sous-Vide Lamb Steaks Will Make You Forget About Chops These Sous-Vide Lamb Steaks Will Make You Forget About Chops

Due to the popularity of a certain sock puppet in the 80s, lamb chops seem to be the cut of young sheep that gets the most play. Lamb steaks, however, are definitely worth your time and, when cooked sous-vide, pretty much impossible to mess up.

Should You Make That Viral Meat Stick Contraption? Should You Make That Viral Meat Stick Contraption?

There are good hacks, and there are bad hacks, and at this online publication, we like to give you the good ‘uns. A good hack should make one’s life easier, whether that’s through using a common object in a new way, streamlining a process, or solving a problem you didn’t know you had. I’m not sure this DIY extruder …

Make This Spicy Prosciutto Spread Immediately Make This Spicy Prosciutto Spread Immediately

There are very few dishes—or moments—that can’t be improved by the addition of fat, salt, and heat, which may explain the popularity of nduja, a spicy, almost violently red pork salumi popping up on menus everywhere.

Try this Sous-Vide Wild Boar Stew Because Fall is Coming  Try this Sous-Vide Wild Boar Stew Because Fall is Coming 

My grandfather was an eater of many meats—even possum—but he did not care for the texture of wild boar. His recipe for wild boar stew was simple—cook the boar with various vegetables, then “throw the meat in the garbage and keep the broth.” It is worth noting that he was not exactly the cook of the family, but the…

Just How Bad an Idea Is the ‘Carnivore Diet’? Just How Bad an Idea Is the ‘Carnivore Diet’?

If you ate nothing but steak for breakfast, lunch, and dinner, would you die? Get scurvy? Have terrible poops? To be honest, the science isn’t totally clear on this, but we asked some experts anyway. (Spoiler: they think it’s a bad idea.)

Is Plant Protein Better For You Than Animal Protein? Is Plant Protein Better For You Than Animal Protein?

We all need protein, but meat isn’t the only place to find it. People who swap out animal protein for plant-based alternatives often end up eating healthier diets, but there are a few things you need to know before assuming that plant protein is always healthier.

Make Your Own 'Dirty Water Dogs' With a Sous-Vide Setup Make Your Own 'Dirty Water Dogs' With a Sous-Vide Setup

Hot dogs are the ultimate easy crowd pleaser. They’re already cooked, so you don’t have to worry about poisoning anyone, and even the most picky youth can rarely resist a good dog. “Dirty water dogs”—the ones you get from a cart that sit in a vat of salty water—may seem like a treat you can only get on the streets of…

Never Make a Dry Pork Chop Again [Updated] Never Make a Dry Pork Chop Again [Updated]

A juicy, perfectly cooked pork chop can rival a good steak, and chops of the porcine variety are way cheaper than any cut of beef (except like, stew meat and cheap hamburger). But pork chops are easy to overcook, and this can intimidate skittish home cooks, barring them from enjoying this fiscally responsible,…

Make These Sous-Vide Ribs Without a Grill or Smoker Make These Sous-Vide Ribs Without a Grill or Smoker

As someone who lives in a tiny studio apartment, I don’t get to do a lot of grilling, smoking, or any other outdoor cooking. This makes me very sad, because I do love smoked and grilled meats. (Grilled vegetables are also fantastic, but we’re not talking about those right now.) Fortunately, a sous vide setup—which I…

How to Turn Cheap Chicken Thighs Into a Fancy Dinner Entree

People don’t really associated chicken with indulgence but, when prepared with love and care (and lots of fat), it can be downright special. Taking a cue from duck confit, we treat these chicken thighs with the respect they deserve, first curing them and then cooking them slow and low in rendered schmaltz for an…

'Age' Your Steaks With Fish Sauce and Koji 'Age' Your Steaks With Fish Sauce and Koji

Some things, like love or a delicious shrimp base, can’t be hurried, but a lot of things can be approximated. Though there is no substitute for a true dry-aged steak, there are two ingredients that food geeks swear help you get pretty close: koji and fish sauce.

This Blueberry Pan Sauce is Good on Any Meat This Blueberry Pan Sauce is Good on Any Meat

Usually, when I think of blueberries, I think of muffins, pie, and Blueberry Morning—a cereal I was obsessed with from ages nine through 12. These are all good things, but I urge you to reconsider the blueberry, and smother steaks, chops, and wild game with this juicy, surprisingly balanced pan sauce.

Stop Overthinking Your Marinades Stop Overthinking Your Marinades

No matter what your local Grilling Enthusiast Bro says, marinade mixology ain’t rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavor enhancement and tenderizing action. Sweet, spicy, and/or funky elements are optional, but never unwelcome.

Sous Vide Carnitas and Eat Tacos All Summer Long Sous Vide Carnitas and Eat Tacos All Summer Long

Hello, my babes, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re turning our collective consciousness to one of my favorite taco fixings: juicy, tender, crispy carnitas.

What Are Your All-Time Favorite Pork Recipes? What Are Your All-Time Favorite Pork Recipes?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. This week I want to talk to you about the other white meat, from cured and cracklin’ bacon to the juiciest chops.

How to Make Chuck Roast Taste Like Prime Rib How to Make Chuck Roast Taste Like Prime Rib

Hello, my friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re using our precisely controlled water bath to transform something somewhat pedestrian into something quite special.

How to Make Your Pre-Cooked Ham Taste Amazing How to Make Your Pre-Cooked Ham Taste Amazing

Besides mini chocolate eggs, pre-cooked spiral cut hams—also known as “city hams”—have always been my favorite part of Easter. Since there is no danger of undercooking, we’re free to focus flavor. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product,…

What Should We Sous Vide Next? What Should We Sous Vide Next?

Hello sous-vide friends, and welcome to a brand new topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.

Yes, You Can and Should Make Chicken Liver Mousse Yes, You Can and Should Make Chicken Liver Mousse

As a meat eating human, I always try to eat as much of any given animal as I can, even if that means removing its face from its skull. As such, I’m a big fan of offal-centric applications, particularly the surprisingly cheap and easily executed chicken liver mousse.

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