What's the difference between regular bacon and Canadian bacon?

Tenderize tough meat correctly on the first try.

What exactly is corned beef, and how is it made?

Some hams have labels which read: “Water Added.” What does that mean, and are you paying extra for added water?

Meat sauce is often uninspired—or worse, features rubbery meat. Here’s how to make it right.

Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. But to get there, you have to follow the rules.

Some recipes call for placing foil over the surface of braising meat to yield a more tender result. Does this work?

Meatloaf is an American favorite, but it’s often no more than adequate. Learn how to make moist, tender meatloaf that never disappoints, plus a hearty mushroom …

Good news: Even without a barbecue pit in your backyard, you can make smoky, succulent barbecued brisket at home.

Here are the 12 cuts of pork we use most often in the test kitchen, along with notes on how to cook them.

Who says a hearty roast beef and gravy dinner has to be expensive? We get fantastic results with an ­inexpensive cut and just one skillet.

What's the difference between "butt end," and "shank end" spiral-sliced hams?

Why are steak tips cooked rare sometimes chewier than those cooked to medium?

Big meatballs usually have to be browned in batches, and they often sag under their own weight. We solve those problems and show you how to make marinara at the…

Curing was invented as a method of preservation, but by happy accident, salt, sugar, smoke, and seasonings also work wonders on the taste and texture of meat. T…

What are short ribs?

Thick chops are relatively easy to grill. But thin chops are hard—if you leave them on the grill long enough to get a good char, they become overcooked and dry.…

Meatloaf and burger recipes often call for panades made with milk. Can I use another liquid?

What's the best cut of pork for grilling? What's the difference between thick-cut and thin-cut chops? And is bone-in-or boneless better? Here are the test kitch…

Good news: pork no longer has to be dry to meet USDA-recommended cooking temperatures!

Sure, pork chops make for a family-friendly, easy weeknight dinner. But knowing what kind of chop (and what to avoid) is often the difference between a quick …

Follow these steps for the perfect barbecued pork ribs.

With three cuts of ribs to choose from, which will be the best on the grill?

What’s the best way to reheat lean meats, like pork loin or chicken breast?

Which cuts of steak are the best for cooking to well-done? And what's the best way to do it?

All the world loves a sausage, so whether you grew up in Brooklyn or Bologna, you probably have a favorite.

For more uniform cooking, start with spareribs that have been trimmed of the brisket bone and extra meat.

What, exactly, is salt pork?

What does it mean to “cut across the grain” of meat, and why is it so important?

The test kitchen likes to use highly seasoned pork sausages to add meaty, spicy depth to soups, stews, stuffings, casseroles, pasta, rice dishes, and even meatb…

Don’t guess on the temperature of your burgers—use a thermometer to determine doneness.

Three common mistakes to avoid in the quest for the perfect burger.

Adding a panade—a mix of bread and milk—to the meat mixture keeps even well done burger moist. 

We brine pork and chicken, but why not beef?

Look for a brisket with a little fat attached.