When basting with marinade, reserve some for basting before adding the meat to the remaining marinade. Discard the marinade from the meat.
Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning.
Use a sharp knife to cut a pocket in a pork chop. Make a horizontal slit in the middle of the…
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To carve arm or blade chuck roasts, first separate the individual muscles by cutting around each…
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