Today we’ll explore the fascinating world of smoking meat, from the history and science behind it to tips and tricks for mastering this culinary craft and we will end with a recipe for a delicious ...

These smoked and glazed pork butt burnt ends just might be one of the best smoker recipes I have ever made. My daughter had ...

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling ...

Aji amarillo marinated grilled pork loin with pisco and mango gastrique and smoked chamomile salt. 1. In a large mixing bowl, whisk together aji amarillo paste, flax seed oil, garlic, orange juice ...

This simple Salt Cured Pork Tenderloin recipe is a great entry to salt curing meat. Use it to spice up your charcuterie board or grate over pasta or eggs. Because I am the only person in my ...

Plus a single pork tenderloin is usually the perfect size (about a pound) to use when you're making dinner for just two people. Food & Wine's guide gives you all the recipes you need to make ...

Probably the most common confusion about pork is the difference between the tenderloin and loin. Contrary to popular belief, they're not the same thing, nor is the tenderloin part of the loin.

Pork shoulder becomes supertender when it's cooked slowly over low heat, which makes it a natural choice to braise, grill or cook inside a smoker or ... F&W's guide offers recipes that range ...