Meat thermometers aren't optional—misjudging temperature could lead to serious consequences.

If you struggle with making tender, juicy prime rib, there's one thing that you should've been doing all along. Experienced cooks love the trick.

We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes browning, timing, or juiciness. Conventional wisdom says you should "temper ...

We tested five popular ways to cook pork shoulder — including roasting, braising, and pressure-cooking — to find the method ...

Your goose is cooked — or is it? Goose may sound like an unusual protein at the dinner table, but this bird has long been a staple of holiday feasts, especially in Europe. It's a large, hearty bird ...

Grilling a steak to the perfect medium-rare. Roasting a whole chicken without drying it out. Smoking a brisket low and slow until it’s melt-in-your-mouth tender. Whether you’re a home cook or backyard ...

Pro tip: If you're looking to recreate Luke's all-star side, simply quarter two to three Yukon Gold potatoes (or any potatoes ...