Cheese Spaghetti With Carbonara Sauce Pasta in a silky sauce of eggs, cheese, pork, and black pepper. Daniel Gritzer
Gluten-Free Sous Vide Pork Tenderloin Pork tenderloin makes for an easy and elegant centerpiece to any meal. J. Kenji López-Alt
Dairy-Free Rich and Creamy Tonkotsu Ramen Broth A tonkotsu just like the one at your favorite ramen shop. J. Kenji López-Alt
Christmas Sous Vide City Ham With Balsamic Brown Sugar Glaze Reheating ham sous vide guarantees the juiciest, most evenly cooked meat. J. Kenji López-Alt
Dairy-Free Sous Vide Barbecue Pork Ribs When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better. J. Kenji López-Alt
Caribbean Cuban-Style Roast Pork Shoulder With Mojo An easy, pull-apart-tender, extra-porky roast. J. Kenji López-Alt
Italian Pasta alla Norcina (Creamy Pasta With Sausage) A creamy sausage pasta that's pure cold-weather comfort. Sasha Marx
Cinco de Mayo No-Waste Tacos de Carnitas With Salsa Verde The undisputed king of the taco cart. J. Kenji López-Alt
Christmas Maple-Glazed City Ham A tender and moist city ham, glazed with maple syrup and mustard. J. Kenji López-Alt
Italian Pasta Prosciutto e Piselli (Creamy Pasta With Prosciutto Cotto and Peas) Italian ham, and cream, and peas... yes, please. Katie Leaird
American Cajun Gumbo With Chicken and Andouille Sausage Thick, hearty, loaded with flavor, and entirely customizable. Daniel Gritzer
Dairy-Free Sous Vide Barbecue Pulled Pork Shoulder Pull-apart-tender pork with great bark and smoky flavor, time after time. J. Kenji López-Alt
American New Orleans–Style Red Beans and Rice Red beans and rice are good right away, but they're even better the next day. J. Kenji López-Alt
Bacon Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies) Bring these beans to your next potluck and wait for the compliments to roll in. J. Kenji López-Alt
Beef The Best Slow-Cooked Bolognese Sauce A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese. J. Kenji López-Alt
Chili Easy Pressure Cooker Pork Chile Verde Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work. J. Kenji López-Alt
Braising and Stewing Easy Oven-Cooked Pulled Pork Oven-cooked pulled pork that will please even the purists. J. Kenji López-Alt
Beans and Pulses The Best Barbecue Beans A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out. Joshua Bousel
Broccoli Orecchiette con Salsiccia e Cime di Rapa (Orecchiette With Sausage and Broccoli Rabe) Sausage and rabe. Name a more iconic duo... we'll wait. Sasha Marx
Cinco de Mayo Cochinita Pibil (Yucatán-Style Barbecued Pork) You don't need an earthen pit to make this. J. Kenji López-Alt
Grilling 18 Pork Recipes for Your Memorial Day Cookout Use the grill to coax the most flavor out of your pork this Memorial Day weekend. The Serious Eats Team
Easter 7 Seriously Delicious Hams for Your Easter Table All the recipes you need to make an impressive Easter ham—sous vide, maple-glazed, mustard- and brown sugar–rubbed, and more. The Serious Eats Team
Pork 11 Sous Vide Pork Recipes for Tender, Juicier Meat Sous vide your way to perfect pork. The Serious Eats Team
Kitchen Tips Roast a Pork Shoulder and Feast For Days Roast pork shoulder leftovers are perfect for recipe riffing. Sasha Marx
Ingredient Guides A Guide to 'Nduja: Italy's Funky, Spicy, Spreadable Salume The magical salume that will change how you cook. Elazar Sontag
Bacon Bacon, Pancetta, and More: Cured Pork Products and How to Cook With Them When (and when not) to use guanciale, bacon, pancetta, and salt pork. Elazar Sontag
Ingredient Guides Breaking Down Pork Shoulder: Boston Butt Versus Picnic Shoulder Never panic at the butcher's counter again. Elazar Sontag
Entertaining 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. Sasha Marx
Bacon All the Best Ways to Cook Bacon (And All the Ways Not To) We've tested just about every way, and then some. Daniel Gritzer
Cooking Techniques Butter-Basting: A Classic Technique Everyone Should Know This old-school pan-cooking method is still worth taking for a spin. Daniel Gritzer
Cooking Techniques The Food Lab's Complete Guide to Extra-Juicy Sous Vide Pork Tenderloin Perfect pork tenderloin, every time. J. Kenji López-Alt
Bacon The Food Lab: A Quick Guide to Stuffing Omelettes Everything you need to know to stuff an omelette right. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Pork Chops Never overcook a pork chop again. J. Kenji López-Alt
Christmas 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. J. Kenji López-Alt
Cooking Techniques How to Trim Pork Spareribs Into a St. Louis-Style Cut The tricks for ribs without any chewy cartilage. Joshua Bousel
Cooking Techniques How to Grill Perfect Pork Chops Juicy, perfect chops, time and time again. Joshua Bousel
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
Bacon Taste Test: The Best Supermarket Bacon We hunt down the best supermarket brands of bacon. Niki Achitoff-Gray
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
Food History From Trash to Treasure: The History of Barbecued Ribs Pork ribs haven't always been a barbecue staple. Robert Moss
Personal Essays Doing the Chitlin Strut Mired in the stench, people danced, drank, shared stories, and fell in love, all in the name of a single iconic dish. Latria Graham
Cheese Spaghetti With Carbonara Sauce Pasta in a silky sauce of eggs, cheese, pork, and black pepper. Daniel Gritzer
Gluten-Free Sous Vide Pork Tenderloin Pork tenderloin makes for an easy and elegant centerpiece to any meal. J. Kenji López-Alt
Dairy-Free Rich and Creamy Tonkotsu Ramen Broth A tonkotsu just like the one at your favorite ramen shop. J. Kenji López-Alt
Christmas Sous Vide City Ham With Balsamic Brown Sugar Glaze Reheating ham sous vide guarantees the juiciest, most evenly cooked meat. J. Kenji López-Alt
Dairy-Free Sous Vide Barbecue Pork Ribs When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better. J. Kenji López-Alt
Caribbean Cuban-Style Roast Pork Shoulder With Mojo An easy, pull-apart-tender, extra-porky roast. J. Kenji López-Alt
Italian Pasta alla Norcina (Creamy Pasta With Sausage) A creamy sausage pasta that's pure cold-weather comfort. Sasha Marx
Cinco de Mayo No-Waste Tacos de Carnitas With Salsa Verde The undisputed king of the taco cart. J. Kenji López-Alt
Christmas Maple-Glazed City Ham A tender and moist city ham, glazed with maple syrup and mustard. J. Kenji López-Alt
Italian Pasta Prosciutto e Piselli (Creamy Pasta With Prosciutto Cotto and Peas) Italian ham, and cream, and peas... yes, please. Katie Leaird
American Cajun Gumbo With Chicken and Andouille Sausage Thick, hearty, loaded with flavor, and entirely customizable. Daniel Gritzer
Dairy-Free Sous Vide Barbecue Pulled Pork Shoulder Pull-apart-tender pork with great bark and smoky flavor, time after time. J. Kenji López-Alt
American New Orleans–Style Red Beans and Rice Red beans and rice are good right away, but they're even better the next day. J. Kenji López-Alt
Bacon Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies) Bring these beans to your next potluck and wait for the compliments to roll in. J. Kenji López-Alt
Beef The Best Slow-Cooked Bolognese Sauce A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese. J. Kenji López-Alt
Chili Easy Pressure Cooker Pork Chile Verde Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work. J. Kenji López-Alt
Braising and Stewing Easy Oven-Cooked Pulled Pork Oven-cooked pulled pork that will please even the purists. J. Kenji López-Alt
Beans and Pulses The Best Barbecue Beans A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out. Joshua Bousel
Broccoli Orecchiette con Salsiccia e Cime di Rapa (Orecchiette With Sausage and Broccoli Rabe) Sausage and rabe. Name a more iconic duo... we'll wait. Sasha Marx
Cinco de Mayo Cochinita Pibil (Yucatán-Style Barbecued Pork) You don't need an earthen pit to make this. J. Kenji López-Alt
Grilling 18 Pork Recipes for Your Memorial Day Cookout Use the grill to coax the most flavor out of your pork this Memorial Day weekend. The Serious Eats Team
Easter 7 Seriously Delicious Hams for Your Easter Table All the recipes you need to make an impressive Easter ham—sous vide, maple-glazed, mustard- and brown sugar–rubbed, and more. The Serious Eats Team
Pork 11 Sous Vide Pork Recipes for Tender, Juicier Meat Sous vide your way to perfect pork. The Serious Eats Team
Kitchen Tips Roast a Pork Shoulder and Feast For Days Roast pork shoulder leftovers are perfect for recipe riffing. Sasha Marx
Ingredient Guides A Guide to 'Nduja: Italy's Funky, Spicy, Spreadable Salume The magical salume that will change how you cook. Elazar Sontag
Bacon Bacon, Pancetta, and More: Cured Pork Products and How to Cook With Them When (and when not) to use guanciale, bacon, pancetta, and salt pork. Elazar Sontag
Ingredient Guides Breaking Down Pork Shoulder: Boston Butt Versus Picnic Shoulder Never panic at the butcher's counter again. Elazar Sontag
Entertaining 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. Sasha Marx
Bacon All the Best Ways to Cook Bacon (And All the Ways Not To) We've tested just about every way, and then some. Daniel Gritzer
Cooking Techniques Butter-Basting: A Classic Technique Everyone Should Know This old-school pan-cooking method is still worth taking for a spin. Daniel Gritzer
Cooking Techniques The Food Lab's Complete Guide to Extra-Juicy Sous Vide Pork Tenderloin Perfect pork tenderloin, every time. J. Kenji López-Alt
Bacon The Food Lab: A Quick Guide to Stuffing Omelettes Everything you need to know to stuff an omelette right. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Pork Chops Never overcook a pork chop again. J. Kenji López-Alt
Christmas 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. J. Kenji López-Alt
Cooking Techniques How to Trim Pork Spareribs Into a St. Louis-Style Cut The tricks for ribs without any chewy cartilage. Joshua Bousel
Cooking Techniques How to Grill Perfect Pork Chops Juicy, perfect chops, time and time again. Joshua Bousel
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
Bacon Taste Test: The Best Supermarket Bacon We hunt down the best supermarket brands of bacon. Niki Achitoff-Gray
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
Food History From Trash to Treasure: The History of Barbecued Ribs Pork ribs haven't always been a barbecue staple. Robert Moss
Personal Essays Doing the Chitlin Strut Mired in the stench, people danced, drank, shared stories, and fell in love, all in the name of a single iconic dish. Latria Graham