Whether you're cooking chicken, beef, pork, or lamb, getting meat to the right internal temperature is vital. Our test kitchen is always developing new recipes and working on different techniques ...

Although charring burgers on the outdoor grill is certainly the epitome of summertime feasting, figuring out when that slab of meat is done always proves to be a difficult conundrum. Pulling it ...

Safe internal cooking temperatures vary depending on the type of meat but are commonly around 145°F (65°C) for whole meats and 160–165°F (70–75°C) for ground meats.

No need to overcook pork, the USDAadvised earlier this week. The agency lowered its recommended cooking temperature to 145 degrees from 160 degrees, to a round of applause from chefs. But don’t ...

You don’t have to go crazy waiting for hours until the meat is absolutely 72° and taking the internal temperature before you start cooking. That would take a really long time.

When you debone a pork loin, the ribs that come off of that are the baby back ribs. They are a more tender rib option: The meat in between the ribs is a loin meat instead of a belly meat. Cook: Braise ...

Whether you're cooking chicken, beef, pork, or lamb, getting meat to the right internal temperature is vital.