Many of us wish we brought our lunch to work more often, and while leftovers and sandwiches are delicious options, sometimes we're looking for out-of-the-box ideas. Might I suggest you start searching in the box with a bento lunch? This Japanese boxed lunch has a long history, but these days it's a delicious, healthy, and convenient lunch option, perfect for Spring picnics or munching at your Read more

This morning, the United States Department of Agriculture announced a new guideline when it comes to cooking pork. Tenderloin, chops, and roasts are safe to be consumed when they reach a temperature of 145°F. The pork should be allowed to rest for three minutes before eating. It will still be pink, but it will also be succulent and delicious. The lower pork cooking temp is one that has been Read more

A spiral-cut ham seems right at home as the centerpiece of a hearty Easter meal. Of course, deliciously elegant substitutions exist, but why not have some fun with other kinds of cured or smoked pork? Ham, which comes from the hind thigh of the pig, is a cut revered internationally for its marbled fat content and complex flavors when cured, smoked, or cooked. So while picking up a prepared Read more

It wasn't until recently that I started to feel comfortable cooking large roasts. In particular, I'd always been intimidated by roasting legs of lamb, until I learned that with high-quality meat, minimal preparation is all you need for a result that's truly impressive. Any roast requires significant cooking time, so this may not technically be a fast recipe, but it most certainly is an easy one. Read more

We've always wanted to take a stab at rolling out a few Natchitoches meat pies. Thanks to an easy recipe from Food Orleans, this might be a dream realized sooner rather than later. [Baked or fried? You decide.] Natchitoches meat pies are one of those special little treats with a name as fun to say as they are to scarf down. Nackadish — that's how you say it — is a small town we drive through Read more

If one of your culinary resolutions this year has been to get more acquainted with basic skills in the kitchen, we've got the lowdown on a number of essential cooking techniques that are important to know. One of our favorite cooking methods is roasting. When done correctly, the technique truly coaxes more flavor out of foods — and employing the help of the oven is a surefire way to keep your Read more

There's no better time than the December holidays for a large, important meat roast — and in my humble opinion, there's no better roast than the beef tenderloin. I'm not the only one who believes this. "Beef tenderloin is a special cut — it's prized because of its tenderness, yet it's incredibly lean. Because it's a solid muscle, it roasts and slices beautifully," Michaele Musel, culinary Read more

There's a first time for everything, and for a few brave souls out there, 2011 will be the first Thanksgiving in which you claim responsibility for the turkey. If it's your turn to cook the big bird this year, and you're worried about how it's going to turn out, fear not: we've got answers to every question you may have, whether it's about thawing, pan size, cooking temperature, or brining. Now Read more