We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes ...

However, Christmas is, ironically for all the lights, in a bit of a gray area. There isn’t some set, one-protein-fits-all ...

When roasting prime rib, the debate usually comes down to high heat versus low-and-slow. Each approach excels at something ...

Prime rib is often undercooked in the name of a perfect rare or medium-rare center, leaving it soft, one-dimensional, and ...

Crisp on the outside, juicy on the inside. Perfecting this holiday meat dish has never been easier thanks to this ...

With that in mind, assuming you’re starting with a prime rib roast that has an internal temperature of 38° (just out of the ...