Serious Eats on MSN

Why so many meat cooking rules are wrong—and what actually makes steaks juicy and chicken crisp

The real threat to a juicy steak isn't one poke—it's overcooking. Skipping the thermometer out of fear of "losing juices" is ...

The Chef-Approved Way to Cook Prime Rib Perfectly Every Time

Crisp on the outside, juicy on the inside. Perfecting this holiday meat dish has never been easier thanks to this ...
Tasting Table on MSN

Buy those cheap cuts of meat — this cooking method makes them taste expensive

High-quality cuts of meat can get expensive, but you don't necessarily have to shell out the big bucks for a nice dinner -- ...

How to Cook Prime Rib Like a Pro, According to Pat LaFrieda, America's Most Celebrated Butcher

With that in mind, assuming you’re starting with a prime rib roast that has an internal temperature of 38° (just out of the ...

The Best Meat To Start Your Sous Vide Journey

Before you rush into unexpected uses for sous vide, it's best to get familiar by using it for its most popular purpose: ...
Southern Living on MSN

Should You Rinse Marinade Off Meat Before Cooking?

A good soak adds flavor, but when it’s time to cook, should you rinse off a marinade, pat dry, or go straight to the grill? Here’s what one Southern chef says to do.

11 Recipes for Holiday Ham Glazes That Bring Sweet, Spicy Shine

Glazing a whole ham is an easy way to give it a sweet, sticky shine and turn it into a true centerpiece for any gathering.
The Washington Post

When to salt meat, eggs, vegetables and other foods in cooking

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 ...