It was one of the catchiest advertising taglines of the 1990s, laid over images of fit, smiling people who, when not eating gourmet meals were exercising and dancing. Pork is healthier than you think, ...

Pork cheek, says Marianne Sundquist, is “one of the cuts of meat that is really underused.” Which is too bad, because “it’s really inexpensive, and I think something magical happens when it’s braised.

Pork cheeks are a hidden gem in the world of slow-cooked meats. This cut of meat is packed with flavor and, when braised slowly in red wine, becomes incredibly tender and juicy. The long cooking time ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Liberally salt and brown the pork cheek in a bit of oil, once the cheeks are brown on both sides, deglaze with the wine and let it reduce until its almost dry. Add the stock, shallot and garlic and ...

Amatriciana, which originated in a town outside Rome, makes the most of cured pork cheek (or guanciale). The crispy, salty meat balances out the sweet tomato sauce. This recipe is from Pasta Night, a ...

Tony and Kristina Page know pork — from the snout to the tail of the pig. The couple owns Rooster Street Butcher shop in Lititz, where they sell the meat of locally sourced, pasture-raised animals ...

The Benchwarmer chef gives this sweet, charry dish a lift with the cold heat of wasabi. In partnership with S&B Foods, he explains how to adapt the punchy ingredient for everyday cooking. For many ...

Use pork cheek, eggplant and al dente cappellini pasta in this unique dish. Japanese dashi sauce gives this steamed dish extra flavor. When trying to develop a recipe, theres often some kind of ...