a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

Salt is used so often that it's easy to fall into habits that sabotage your home-cooked dish. Here's what we're doing wrong, ...

A good steak, roast, or stew will always have its place in the kitchen. But as you’re about to learn, few foods are more satisfying to make and eat than hunks of meat that you’ve cured with these two ...

For an ingredient with such a small footprint, there is a whole lot of ground to cover when it comes to salt. How much to use? What type? Should you even use salt at all? Just as important as whether ...

Cured meat always seems like it came straight from the food factory, complete with plastic packaging. Italian cold cuts, Spanish-style chorizo (as opposed to the uncured Mexican kind), and bacon (even ...