This fat helps keep the meat moist as it slowly cooks and gelatinizes into silky, juicy deliciousness. Shoulder, butt, and ribs are all great options for pork, whereas brisket and chuck are ideal if ...

It is thought that as the starch pre-gelatinizes around 140°F, the endosperm actually develops a sort of resistance to stress cracking. Pregelatinizing of starch is undesirable in corn, such as waxy ...

We were mighty impressed with the Anova Precision Oven —it produced excellent roast chicken, potatoes that were soft on the inside and crispy on the outside, and crusty bread. There is a learning ...

The heat gelatinizes the bread's starches, making it overly chewy and even outright hard. Fortunately, there are multiple ways to reheat leftover garlic bread. It'll never be quite as good as the ...