Time and Temperature Sous vide can be a deceptively simple cooking technique that sometimes feels like it’s nothing more than seal and forget it. The secret to using it is understanding how small ...

A couple of tips when using a glaze are to give it some time to set in-between coats. For our Maple Bourbon Glazed Ham recipe, we recommend letting the glaze set for 10 to 15 minutes between coats; ...

The briskets we cooked at 131℉ ended up being too rare for some testers, any more than 135℉, and the brisket lost that sweet medium-rare spot that makes this recipe special. We also tried a number of ...

To develop this simple roast beef recipe, we wanted to respect the techniques and ingredients that made the dish a classic while adapting it to how people cook today. That meant figuring out what type ...

Discovering Umami The story starts with a chemist at Tokyo Imperial University named Dr. Kikunae Ikeda, who thought there was a quality in Dashi, a clear stock essential to Japanese cooking, that was ...

For some of the juiciest, most flavorful burgers you’ve ever had try making blended mushroom and beef burgers. Blended burgers combine beef and mushrooms to create tastier, healthier burgers with a ...

Finishing Racks of Lamb There are three good options for finishing a rack of lamb cooked sous vide. The first is searing it on a hot grill for a couple of minutes per side. The advantage of using a ...

Learning how to smoke a whole chicken is a simple way to make chicken with a light smoky flavor, crisp skin, and tender and juicy meat. The best beef to smoke, whether it’s a juicy hunk of brisket, ...

Two Hour Chop The 2-hour chop had a more supple appearance and texture; it both looked and tasted juicy. It has a sublime mouthfeel and tenderness that make this our go-to time. Four Hour Chop The ...

Sweet, succulent leg of lamb is one of the world’s great culinary treats. This spit-roasted leg of lamb rotates on a spit to continually baste the lamb as it roasts. One thing worth noting about ...

Cooking flank steak sous vide creates a flavorful steak so tender you can cut it with a fork. To help highlight the steak’s natural flavors, this recipe uses a spice rub with a little chili powder and ...

Chili powder and smoked paprika add a little heat and smokiness in the dry rub The apple cider vinegar and hot sauce bath help to add another dimension and make it easier for the spice rub to stick to ...