The Food Lab: Better Home Cooking Through Science

apple cider and cider vinegar cut through it all, making it almost reminiscent of an eastern North Carolina–styl ...

Toss the apple slices with the brown sugar in a bowl until evenly coated. Set aside. Heat the but ...

GLAZED PORK TENDERLOIN One-skillet meals are a real lifesaver on busy weekday nights, . . . or on weeke ...

to dry and stringy with little warning. Because I’m the kind of guy who likes to hedge his bets and give him ...

...

APRICOT-GLAZED ROAST PORK TENDERLOIN WITH PRUNES AND FIGS SERVES 6 ¼ cup dried figs, quartered ¼ cup dried prunes ...

¼ cup brandy ½ cup apricot preserves ½ teaspoon paprika 2 pork tenderloins, about 1½ pounds each Kosher sa ...

of pork registers 130°F on an instant-read thermometer, about 15 minutes. Transfer to a large plate, ...

SLOW-ROASTED PORCHETTA Does anyone else feel like porchetta—the Italian slow- roasted, fennel-scented, juic ...

With porchetta, every single slice is exactly the same—by which I mean perfect. It’s forgiving. Accidentally ...

Traditional porchetta is made by butchering a hog so that the boned-out loin is still attached to t ...

resilient texture (think sausage or ham, not rubber ball). When the pork is subsequently roa ...

Tracking down an intact single belly shouldn’t actually be too difficult. What you want is a whol ...

ALL-BELLY PORCHETTA WITH PORK-FAT-ROASTED POTATOES NOTES: The herbs and aromatics can be varied according ...

Grated zest from 1 lemon or orange (optional) Kosher salt 2 teaspoons baking powder 5 pounds russet (baki ...

the rack with the pork and set it aside. Pour the pan drippings over the potatoes. Season ...

STEP-BY-STEP: How to Form a Porchetta STEP 1: SPREAD OUT Gather all your ingredients and give yourself plenty ...

STEP 2: TOAST THE SPICES Toasting the peppercorns and fennel seeds will add complexity to their flavor as the ...

STEP 3: GRIND THE SPICES If you’ve got a kick-ass mortar and pestle like this one from Japan, use it. The ide ...

STEP 4: SCORE THE MEAT Pork bellies are thick. Given a couple weeks, salt and flavorings can penetrate deep ...