The art of
seasoning pork

International Day of the Taco: October 4

Pork is kind of the rock star of proteins, don’t you think? And, as with most rock stars, pork has groupies. The Minimalists, The Exhibitionists, and The Planners

Eat lunch like an adult.
Intervention time. No adult should endure a soggy ham sandwich for lunch. Ever. Don’t get all down. Get vindicated with ways you can look forward to lunch.

Apples. Oranges. Safe choices for pork dishes. Now what if we added mangoes or pears? Yup, we’re salivating too.

Those sweet, innocent-looking little cloves can’t fool us. Raw, roasted, black or infused, these give serious bite to your pork apps and entrees. Just remember to bite back.

Why should taste buds have all the fun? Make meals appealing to the eyes too.

Our plating techniques reveal the secrets of 5-star chefs, done in under 5 minutes.

Resting pork with Kevin Gillespie. Patience is more than a virtue. It keeps pork crazy juicy.

You can try to predict your future with used tea leaves or instead use them as a delicious pork rub.

National Grilled Cheese Sandwich: April 12

Brining pork with Kevin Gillespie. Wet or dry brine, your delicious pork cut’s juices just got juicier.

National Eat Something on a Stick Day: March 28

We obviously love salt – we made the dinner table its home. But what if there’s something more? Something far away that’s truly out of this world? Explore on.

Humboldt Fog®. Valdeón. Standards like cheddar and Swiss end up in the rear-view mirror once you embark on adventures with cheeses that give pork dishes zing.

Your guide to greater dinners. Uncork the right pairing of wine and food for your get-togethers.

Pulled pork showed up to dinner with a few friends. Like Monterey Jack. And root beer BBQ sauce. When you get them all together, they’re popular. Maybe too popular.

Adults want adult meals. Kids want kid meals. No need for a standoff. With one set of ingredients, make and serve two meals and smiles at every chair at the dinner table.

Breathe easy, fellow chefs. The USDA has given the A-OK to pork revealing a pink side. So throw out your old misconceptions and cook pork your way.

Mixing bowls. Emulsifier. Dutch oven. You’re in good company with basics like these. They’re the ingredients needed to help you embrace the art of cooking.

The dinner table’s an excellent place to bond with the kiddo’s. So is the kitchen itself. Grab aprons, everyone. The whole family’s pitching in to cook up family greatness.

Grow a mini garden of basil, parsley, thyme and rosemary. Get dirt, soil, seeds and voila — fresh herbs to freshen up your meals all year long.

How could anyone say no to such temptations? Pork candy? Beer and bacon pecan bars? Chocolate bacon truffles? Are you kidding?!? Too, too good.

Use your dinner table for something exciting. Dinner.
It’s a dinner table, not a collect-junk-mail table.

Reading is not nearly as fun as eating. If you have an aversion to words, do we have something right up your alley: A visual demonstration.

There’s a big, beautiful world of flavor out there.

Where do you want to take your taste buds tonight?