You probably already know that salting meat in advance—also known as dry brining—yields juicier, tenderer, tastier results. But did you know that …

En papillote is a foolproof French method where fish and veggies are wrapped up in a hand-folded parchment packet and then baked in their own juices …

Lamb chops always feel like a celebratory food, especially when cut from the rib rack. Take it a step further by asking your butcher to French the …

Skirt steak can be a fairly tough cut of meat, but it transforms into tender ribbons when you bathe it in a citrusy marinade, cook it quickly on the …