"As a general guideline, your ham will last for five days," says Daniel Hlusak, culinary director at Titan Hospitality Group ...

Medically reviewed by Jamie Johnson, RDN Ham is a popular protein around the holidays and a go-to choice for sandwiches and breakfast meats year-round. And while it is certainly tasty—especially when ...

According to Alton Brown, jumbo shrimp is an oxymoron. If you parse the culinary term, you'll get what Brown means. "Jumbo" means large, while "shrimp" means really small, and yes, it refers to ...

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 ...

Ham — a meat variety that is so commonplace, it's easy to forget the intricacy. Always sourced from a pig's hind leg, everything from prosciutto to speck and holiday ham falls under the umbrella.

The great big brining debate takes place this time every year, with people staunchly in various camps when it comes to how best to achieve a moist, flavorful turkey. Some like it wet; others, like me, ...

After talking with three chefs, a clear consensus emerged: Glaze should be applied at the very end of cooking—never earlier. Applying a sugary glaze too soon means it's exposed to the oven's heat for ...

As a chef with 15 years of experience, I have a few tips and tricks to make great holiday ham. Choose a type of ham that best suits your needs and has enough portions of meat for your guests. Glaze ...

The Lodge at 58 North perches on a bend in the cold, surging Naknek River in King Salmon, Alaska, where every summer millions of Pacific salmon pass through en route to spawn in freshwater. This means ...

Curing has been used to preserve meat for over five thousand years, and until the invention of refrigeration, curing using salts and spices was one of the most important methods of preserving meat to ...