When choosing coppa steaks at the butcher counter, “Look for how bright and deep the color is,” says Niel. You should also ...

Unlike Canadian bacon, which comes from the pork loin and is usually unsmoked, American bacon comes from a much fattier part ...

Discover Indiana spots serving legendary pork tenderloin sandwiches, from Nick’s Kitchen to Gnaw Bone Food & Fuel — a true ...

Raymond Blanc pays tribute to his restaurant kitchen garden at Le Manoir aux Quat’Saisons, opened 41 years ago, in his latest ...

When it comes to the world of pork cuts, two names often cause confusion: pork shoulder and pork butt. Despite their similar origins, these two cuts have unique characteristics and are used ...

Growing up, I remember eating pork chops. They were coated with flour, I believe, maybe a batter of some kind, and fried ...

Tucked away in downtown Harrisonburg, Virginia, Local Chop & Grill House might be the Commonwealth’s best-kept culinary secret – a place where locals speak in reverent tones about pork chops so good ...

You can get a delicious cut of beef without spending too much cash. We talked to experts to figure out the best cheap cuts of steak.

Barbecuing is an art that requires the right knowledge of heat, time, and flavors to achieve the best technique for each cut of meat. The best rib pitmasters across the country take this into account, ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

We may receive a commission on purchases made from links. While pork is only the third most consumed meat in the U.S. per capita, at 51.1 pounds per person annually, per Statista, its popularity shows ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...