But with all of the options behind the butcher counter, how do you know which pork cuts are best? How do you know which cut to choose when it comes to impressing your guests at this weekend’s ...

Smoking can be a quick or lengthy process depending on the cut of meat and how much smokiness you're trying to imbue. We ...

Lucy Seligman - restaurant critic, food historian, and the voice behind "Thanks for the Meal" - knows exactly how to make the ...

Cassoeula is a traditional stew from Lombardia, particularly popular in Milan and perfect for this time of the year ...

The key to this boneless pork roast is asking your butcher for a center cut pork roast. Juicy, tender, and loaded with flavor ...

Cut the pork fillet into thin strips about 1x6cm/½x2½in. Season the meat with salt and pepper. Heat a large non stick frying pan until hot, add a little oil when very hot, then add the meat.

Choose neat cuts with a fine-grained texture. Although pork is a lean meat, there may be a slight marbling of fat (especially in traditional breeds) that should be firm and white. Avoid any meat ...