Conventional wisdom says you should "temper" meats like steaks, roasts, and chops by taking them out of the fridge at least 30 minutes and up to a couple of hours before cooking to gently bring them ...

Summer holidays, and most other days, are great times to cook and enjoy Virginia-grown foods outdoors—safely, with attention to meat temperatures, while grilling. “It’s important for food to be cooked ...

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

Grilling a steak to the perfect medium-rare. Roasting a whole chicken without drying it out. Smoking a brisket low and slow until it’s melt-in-your-mouth tender. Whether you’re a home cook or backyard ...

Follow our advice for perfectly moist and delicious pork every time. But for a lot of people, pork is still notoriously difficult to cook properly — it can turn dry and fibrous, or overly fatty and ...

You forgot to defrost the meat again. It happens. Use this trick to defrost it within minutes; all it takes is a couple of ...

If you’re ordering beef at a restaurant, you can expect the question: “How would you like that cooked?” Maybe you’re the type who wants a bloody steak. Maybe you prefer a burger that could have been a ...