Pork

We rely on marinades to add flavor to meat, seafood, and vegetables. Knowing how marinades work is key to boosting…

In Taiwan, pork rib soup is a common tonic—usually served with chopped daikon. This dried fig and pork soup is…

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here…

I own all manner of thermometers, smokers, grills of both the charcoal and gas variety, waxed aprons and heat-proof gloves.…

Pork is beloved by chefs and home cooks alike for its rich, umami flavor and tender, juicy texture. Whether turned…

Cooking a pork shoulder until it’s silky and tender and then shredding it up for guests is one of the…

This take on a classic Sri Lankan curry is particularly unique due to its use of black pepper, which has…

We love quick-cooking, thin-cut boneless pork chops, but they can often skew dry. Not here. When marinated in a simple…

There is a delightful appetizer at Gris Gris in New Orleans that I love: seared pork belly braised in root…

We rely on sautéeing when we want to quickly cook some cut-up chicken, a pan of greens, or shrimp. But…