Meat and Poultry Recipes

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.

Bacon, Pancetta, and More: How to Cook With Cured Pork Products

When (and when not) to use guanciale, bacon, pancetta, and salt pork.

Breaking Down Pork Shoulder: Boston Butt Versus Picnic Shoulder

Never panic at the butcher's counter again.

Feed a Crowd With This Thai-Inspired Roast Pork Shoulder Feast

Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.

For Tastier Rack of Lamb, Imperfect Is Better

A search for the sizzling-est, juiciest, tastiest rack of lamb.

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

The Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken)

The perfect technique for a crisp and juicy bird.

How to Take the Temperature of Your Turkey

For the best turkey, use a thermometer. This video will show you exactly how to do it.

For the Crispiest Chicken (and Turkey) Skin, Grab the Baking Powder

Shatteringly crisp poultry skin is just a sprinkle away.

The Right Way to Use a Meat Thermometer

Here's how to use your thermometer right when testing your meat for doneness.

The Food Lab's Complete Guide to Sous Vide Rack of Lamb

Everything you need to know to make sous vide rack of lamb.

The Food Lab's Complete Guide to Sous Vide Smoked Brisket

Sous vide is the key to consistently moist brisket with a smoky bark.

Stew Science: How to Choose the Best Cuts for Beef Stew

What's the best cut of beef for stew? Here's what you need to know.

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

The Food Lab's Complete Guide to Sous Vide Steak

The foolproof way to stunning steaks.

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

Know Your Chicken: What USDA Poultry Labels Actually Mean

Know your chicken: the real difference between organic, free-range, and naturally raised

How to Trim a Whole Beef Tenderloin for Roasting

The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.

The Food Lab's Definitive Guide to Buying and Cooking Hams

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.

Decoding Your Meat: A Guide to USDA Beef Labels

Prime or choice? Natural or organic? USDA beef labeling, demystified.

The Quick and Dirty Guide to Brining Chicken or Turkey

Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.

How to Deep-Fry a Turkey Without Killing Yourself, Indoors and Out

Two methods for deep-fried turkey, indoors and out. Which do you think is safer?

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

7 Myths About Cooking Steak That Need to Go Away

Myth-bust your way to better steak.

The Food Lab: Can I Dry Age Beef At Home?

The Food Lab's Complete Guide to Pan-Seared Steaks

Perfect pan-seared steaks made easy.

The Food Lab: The Truth About Brining Turkey

Is there any point to brining your next turkey?

The Four High-End Steaks You Should Know

Learn how to treat your ribeye, T-bone, strip, or tenderloin right.

The Food Lab: More Tips for Perfect Steaks

How to make a perfectly juicy, crusty steak.

The Physiology of Foie: Why Foie Gras is Not Unethical

The production of the often-reviled delicacy isn't as cruel as it may seem.

How to Buy, Use, and Care for a Meat Grinder

Grind your own meat for juicier sausages and more flavorful burgers.

The Food Lab: The Truth About Brining Turkey

Is there any point to brining your next turkey?

The Food Lab: Slicing Meat Against the Grain

Stew Science: Why You Shouldn't Cook Your Beef All Day

Longer isn't always better. Learn how to avoid overcooking beef stew.

Meet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky

All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.

The Burger Lab: Salting Ground Beef

The Food Lab Video Series: Steak Lies

Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.

The Food Lab Video Series: The Science of Spatchcocking

Breaking down the best way to roast chicken.

The Physiology of Foie: Why Foie Gras is Not Unethical

The production of the often-reviled delicacy isn't as cruel as it may seem.

From Trash to Treasure: The History of Barbecued Ribs

Pork ribs haven't always been a barbecue staple.

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.

Why Baking Sheets and Cooling Racks Belong in Every Kitchen

Not just for cooling cookies: wire racks have countless uses in the savory kitchen.

The Best Poultry Shears

When you want to spatchcock a big turkey, you need the right tool.

Taste Test: The Best Supermarket Bacon

We hunt down the best supermarket brands of bacon.

Taste Test: The Best Fast Food Chicken Nuggets

Taste Test: The Best Frozen Chicken Nuggets

The Best Frozen Chicken Wings

The Best Frozen Chicken Pot Pies?

Why You Should Really Own a Smoker

Make your best barbecue ever using a smoker.

How to Buy, Use, and Care for a Meat Grinder

Grind your own meat for juicier sausages and more flavorful burgers.