The drippings from this roast are far too salty to make a gravy or sauce, says Marianne Anderson, who suggests using a reduction of beef broth, shallots and butter if you want to serve the meat with a ...

Nothing strikes fear in the heart of the home cook more than messing up an expensive cut of meat. Whether it's a porterhouse steak or prime rib roast, no one wants to see a good piece of meat become ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 8 to 10 servings. 2 gallons water, divided> 3/4 cup plus 2 tablespoons kosher salt> 3/4 cup granulated sugar> Make the ...

*Ever wondered why restaurant prime rib outshines your home-cooked attempts? The answer lies in professional expertise, premium ingredients, and refined techniques. While home cooks may not have a ...

After testing dry- and wet-brined turkeys side by side, we’ve found the method that delivers the juiciest meat, crispiest skin, and truest turkey flavor. Breana Lai Killeen, M.P.H., RD, is a food ...