For many home cooks, firing up the grill to create a meal can feel intimidating, especially when cooking a piece of meat seldom used in their kitchen. But Chef Dale Talde, a Top Chef alum and the host ...

I made this pork loin last week while staying with my fiancee’s family in cold, western Colorado. I wanted to cook something that would feel special, so I bought a six-pound pork loin that still had a ...

Instead of cooking ham or lamb this Easter, why not go for something a little bit different? Pork loin roast has an amazing flavor — and is outrageously tender — when brined. That's because the ...

For most parts of the country, grilling season is fleeting, so it's important to make every burger and brat count. There's no time for disappointing results as the days get shorter, and nobody likes ...

Here’s how to make it: 1. Combine the water and salt in a medium pan and bring to a boil. Stir until the salt has dissolved. 2. Add the bay leaves, peppercorns, rosemary, and chopped garlic. Lower ...

Editor's note: This is a weekly feature by food critic Scott Cherry and food writer Natalie Mikles spotlighting Tulsa-area chefs and what they cook in their free time. Ken Schafer's Boston Deli has ...

To make the brine combine sugar, salt and wine together. Trim the pork tenderloins and butterfly place in a deep roasting pan pour brine over the pork roast and bay leaves and refrigerate for 30 ...

You can tell a lot about a country by taking one look at the types of meat it eats. Many Americans are fond of beef, chicken, and pork. Somehow, despite its popularity, pork often seems to be an ...

A good pork chop is a thing of beauty. When handled properly ― with a nicely caramelized crust encasing moist, flavorful meat - it can give even your favorite cut of steak a run for its money. But ...