For the best hog jowl every time, there are some key tips to keep in mind: Pat dry: Thoroughly pat the meat dry before using to make sure it browns nicely without steaming. Render slowly: Avoid ...

Thinly sliced chicken is the key to many delicious recipes, including chicken marsala. The problem? Chicken isn't easy to cut ...

Meat isn’t always the easiest thing to slice. It’s made up of soft muscle fibers and a good deal of slippery fat, and sometimes liquids seep out onto the cutting board. All of this can make fine cuts ...

Cooking meaty dishes at home can be time-consuming, but simple tricks can speed up the process. Opt for thinner cuts, slice or cube meat into smaller pieces, and consider pre-marinated options.

So why sear? Flavor. Browning (thanks to the Maillard reaction) creates a deeply savory crust and makes meat taste better—not ...