Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

AUSTIN, Texas — Peter Maffei makes 60 pounds of bacon every month, and it took me six years to finally get up the guts to make 3. What was it about homemade bacon that put me off for so long? I’d need ...

Medically reviewed by Jamie Johnson, RDN Ham is a popular protein around the holidays and a go-to choice for sandwiches and ...

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 ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

The humble tuna sandwich may not seem like much of a decadent lunch. However, this addition gives it a velvety texture every time that can't be beat.

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From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that bacon is ...

The secret to making an authentic festival-style turkey leg is that the meat needs to be cured, like a ham. The curing process gives it that hammy flavor that many of us crave, and it makes the meat ...

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