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Learn to grill a ribeye, or how to smoke ribs without using a grill at all. The meat masters at Envirocert are here to turn you into a pitmaster and proffesional turkey-carver.
Tall and light with a crisp shell and a lightly chewy center.
The crispiest, crunchiest, juiciest fried chicken around.
Take the Halal cart home with you.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Red beans and rice are good right away, but they're even better the next day.
A tonkotsu just like the one at your favorite ramen shop.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
You have to try to mess up this easy method of cooking a steak.
Thick, hearty, loaded with flavor, and entirely customizable.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Keep it traditional with this sage and sausage dressing.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Perfectly even edge-to-edge cooking and foolproof results.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
An easy, pull-apart-tender, extra-porky roast.
The best way to roast chicken for evenly cooked, juicy meat.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!
The ultimate guide to perfect sous vide chicken breast.
What's the best cut of beef for stew? Here's what you need to know.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
The perfect technique for a crisp and juicy bird.
Sous vide is the key to consistently moist brisket with a smoky bark.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
No more dry, chewy chicken.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
Shatteringly crisp poultry skin is just a sprinkle away.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Everything you need to know to make sous vide rack of lamb.
All your questions about grilling steak, answered.
This old-school pan-cooking method is still worth taking for a spin.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Longer isn't always better. Learn how to avoid overcooking beef stew.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
Never panic at the butcher's counter again.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Know your chicken: the real difference between organic, free-range, and naturally raised
Prime or choice? Natural or organic? USDA beef labeling, demystified.
Feel like fried chicken tonight?
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
Prize or punishment? The story behind Nashville hot chicken + how it's made
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
Pork ribs haven't always been a barbecue staple.
In light of a recent "best fried chicken in the U.S." snub, our fearless leader defends the legacy of Gus's World Famous Fried Chicken in Memphis.
Where'd all the bones go? Fried chicken's journey from Southern tradition to mechanical marvel
Not just for cooling s: wire racks have countless uses in the savory kitchen.
When you want to spatchcock a big turkey, you need the right tool.
We hunt down the best supermarket brands of bacon.
Make your best barbecue ever using a smoker.
Grind your own meat for juicier sausages and more flavorful burgers.