There’s a lot of inspiring stuff flying off the presses lately, and we’re thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose ...

1. Pat pork racks dry with paper towels and rub oil all over the ribs. Mix smoked pecan wood rub or rub of choice with salt. Rub spice mix all over the ribs. 2. Place on a sheet pan lined with ...

If you're looking to add depth and layers of flavor to your barbecued ribs, this recipe is for you. The whiskey helps punch up the flavors of the cranberry-chipotle glaze, giving you a sweet, sour, ...

Bruce Aidells' easy standing rib roast beef is the perfect centerpiece for your holiday meal. An adaptation of the classic English approach to a beef roast, it's flavored with a simple mix of Dijon ...

As a budding chef, years ago I was told to always thaw meats before I cook them. Steve Henderson But recently I learned this might not always be the case. Recently, I was talking to Mark Mahnken of ...

According to the USDA, whole cuts of pork need to be cooked until it reaches 145 degrees with an additional 3 minutes of rest time. The rest time is important, as the internal temperature will ...

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This ...