Editor's pick
Organ Meat · 10 min read
Kidney: Why It Needs a Soak Before It Hits the Pan
Kidney has the worst reputation of any organ meat most people have heard of, usually summed up as…
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Editor's pick
Organ Meat · 10 min read
Chicken Liver Pâté That Isn’t Grainy or Bitter
Chicken liver is a genuinely different ingredient from beef liver, not just a smaller version of the same…
Organ Meat · 10 min read
Beef Tongue: Braising Low and Slow Until It’s Tender Enough to Peel
Beef tongue is muscle, not a gland or an organ in the way liver or kidney are, and…
Cured Meats · 11 min read
Dry Curing vs. Wet Curing: Why the Method Changes the Result
Every cured meat starts with the same basic goal: get salt (and usually a curing salt containing nitrite…
Cured Meats · 11 min read
Salt Pork and Guanciale: Curing Fat, Not Just Meat
Most curing advice is written for lean muscle: bacon from pork belly, ham from the leg, jerky from…
203°Fpull-apart tenderThe practical guide
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