Eating perfect pork crackling is a multi-sensory experience. The excitement starts with that sharp, satisfying snap as your knife breaks through blistered skin, followed by the irresistible crunch as ...

At Peads & Barnetts Farm, Oliver Woolley draws on his family’s British heritage for cooking pork shoulders via a classic recipe from The River Cafe in London. “My entire family has been cooking this ...

For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of like chicharron. Lately, I have been staring longingly at the pork shoulders ...

If there’s one kitchen appliance that defines the 21st-century home cook, it has to be the air fryer. Compact, efficient, and capable of turning almost any craving into a healthier (or at least less ...

Now what's the secret to getting that amazing crackling? Well it's easier than you might think, providing you remember one ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Nous is the Greek word for mind, or intellect. It also puns nicely with the French for “us”. As in, come eat with us—food cooked from the heart, with the spirit of rigorous inquiry. This year, Nous is ...

We may receive a commission on purchases made from links. For the uninitiated, cracklings (or "cracklins'") are essentially the same as pork rinds and chicharrones — fried pork skin. But cracklings ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...