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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.

This Sous-Vide Terrine Belongs on Your Charcuterie Board  This Sous-Vide Terrine Belongs on Your Charcuterie Board 

I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavors, textures, and (of course) meats.

Two Ways to Stuff a Chicken Breast Two Ways to Stuff a Chicken Breast

Chicken breasts don’t have a particularly strong personality, but they’re a very amicable protein. No matter what flavor profile you’re going for, you can depend on the chicken breast to provide the perfect protein canvas without distracting from or clashing with bolder, more pronounced flavors. Structurally, they…

Food Valentine's Day That Isn't Chocolate Food Valentine's Day That Isn't Chocolate

I love a Whitman’s sampler, but I buy those for myself February 15th, at Walgreens, when they are half-off. Though I’m not one to turn down a box of chocolate on Valentine’s Day, giving them can feel a little impersonal, and we can do better.

Instant Pot Buffalo Wings Are Fast, Easy, and Very Good Instant Pot Buffalo Wings Are Fast, Easy, and Very Good

My fellow Americans, the annual Final Handegg is upon us. I’m a simple, soccer-loving girl from upstate New York, and as such, I have simple tastes: this Sunday, I would like to eat my weight in Buffalo wings, ruthlessly ogle some be-Spandexed butts, and—God willing—see Tom Brady cry big, fat tears of shame on…

Use Your Instant Pot to Cook These Meats Use Your Instant Pot to Cook These Meats

The Instant Pot may seem like a magic black box that makes anything in very little time but it is, mainly, a very safe and easy-to-use pressure cooker. Pressure-cooker cheesecake is great because I love being able to make and consume the dairy dessert on a whim, but making juicy succulent meat is where my Instant Pot…

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