Learn how to make Italian Pitina at home using a simple, reliable method—no curing chamber required. In this video, based on ...

Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without the use of high heat.

‘List your hobbies and interests’: for some, these five words, most likely spotted on job applications and dating profiles, send minds into overdrive. Between holding down a job, keeping up with your ...

Cold-smoking meats can be risky — but there's a salty solution that makes it safer. Before you fire up the smoker, here's the ...

Fairly new to the NYC culinary scene, Jamie Bissonnette has long been regarded as one of the best chefs in the Northeast (see his James Beard Foundation nominations and awards, for instance). The ...

Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that are labeled "uncured?" This has always ...

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep. Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been ...