Tips and techniques for perfect roasts, hams, racks of lamb, and other impressive mains for the holiday table.
A beef roast on a budget.
A detailed guide to ensuring that the king of holiday roasts comes out perfect every time.
The reverse-sear method ensures perfectly medium-rare tenderloin from edge to center, with a nicely browned, flavorful crust.
The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.
Everything you need to know about buying, storing, preparing, cooking, carving, and serving absolutely perfect prime rib.
Complex, beefy, buttery, oozing with juices, and packed with flavor—it's hard to get more decadent than this.
A bone-in pork loin roast is guaranteed to impress, and it's also dead easy to cook just right, as long as you use the reverse-sear method.
Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.
With sous vide cooking, preparing a city ham is as simple as dumping it into a water bath, directly in its packaging.
Tender pork, with crisp chicharron-like skin.
Take your porchetta to the extreme.
Pretty, presentable, and delicious, this is the best pork option for those who prefer their pork a little leaner than all-belly porchetta.
We all know that pork belly—the same cut that bacon comes from—is the king of pork cuts. Here's how to make it into an incredible rolled holiday roast.
Roast this way for crisp, crackled skin and succulent meat.
Everything you need to know to make sous vide rack of lamb.
How to cook this impressive (and expensive) holiday centerpiece roast without messing it up.
Everything you need to know about buying, prepping, cooking, and carving leg of lamb.
Our go-to method delivers mild, flavorful leg of lamb with a tender texture and a perfectly rosy, medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat.
The secrets to perfectly smoked turkey are: butterflying, dry-brining, adding baking powder to the dry rub, slow-cooking over indirect heat, and careful monitoring of the turkey's internal temperature. Here's how to do it, step by step.
For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Yes, you can cook turkey breast sous vide and wind up with deep roasty flavors and extra-crispy skin to boot.
The secret to producing a beautifully burnished, deep-brown bird with evenly cooked, juicy meat? Harness the power of your baking stone.
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Exactly what is a turchetta? It's a turkey breast prepared in the manner of a traditional Italian porchetta. You have never had turkey breast this juicy, and that's a guarantee.
Find out why spatchcocking your turkey—that is, cutting out the backbone and flattening it out before roasting—is the fastest, easiest route to a juicy bird.
Is there any point to brining your next turkey?