NEW YORK (Reuters) - Making sausages, pates and cured meats at home can be tricky, but American chef Jamie Bissonnette in his debut book, "The New Charcuterie Cookbook," shows their flavors are worth ...

How to Cure and Smoke Meats with Gina Chersevani: Known as a master mixologist - uncover Gina Chersevani's expert knowledge in the kitchen: Chersevani shared her tips for smoking and curing meats at ...

Fairly new to the NYC culinary scene, Jamie Bissonnette has long been regarded as one of the best chefs in the Northeast (see his James Beard Foundation nominations and awards, for instance). The ...

If you've ever celebrated St. Patrick's Day, enjoyed a New Year's Day feast, or ordered the occasional Reuben sandwich, then you've probably had corned beef at least once. This salty, tender meat is ...

Wooden board topped with various cured meats - Grandriver/Getty Images If you've ever found yourself standing aimlessly in front of the deli section at the grocery store, you're not alone. Sometimes ...

Learn how to build a charcuterie board, slice and serve cured meats, and shop the best Italian, French, and Spanish ...

Curing your own meats and stuffing your own sausages is one step you can take to get closer to a farm-to-table kitchen. Homemade sausage is typically composed of fresh ground meat and spices stuffed ...

If you’ve spent much time in the hot dog aisle of your local supermarket, you may have noticed more choices labeled “uncured.” What does this mean, and should you buy “uncured” instead of “cured” meat ...

Cold smoking is one of those cooking methods that feels both ancient and modern. It’s about coaxing flavor into food using smoke at low temperatures instead of heat. The result isn’t cooked meat or ...