Pork is perhaps the most versatile meat, as each of its cuts is very distinct. Pork belly becomes bacon and chicharron, pork leg becomes ham, pork loins become pork chops, and pork shoulder becomes ...

Follow our advice for perfectly moist and delicious pork every time. But for a lot of people, pork is still notoriously difficult to cook properly — it can turn dry and fibrous, or overly fatty and ...

Regardless of the cut of pork, the finished cooking temperature should be 145°F for tough and tender pork alike. For an accurate temperature reading when checking for doneness, make sure your meat ...

Pink in pork has gotten the green light. Go to www.porkbeinspired.com to see a chart of revised pork cooking times. The U.S. Department of Agriculture has updated its recommendation for safely cooking ...

In what qualifies as ground-shifting news in the food safety world, the U.S. Department of Agriculture (USDA) Tuesday lopped 15 degrees off its recommended temperature for safely cooking whole cuts of ...

Pork chops tend to get a bad rap for several reasons. Some dislike them because pork chops curl in the pan when cooked, others dislike them because it is widely believed that pork chops need to be ...

If you’re still cooking pork like it’s 1995, you’re missing out on the juicy, tender, actually delicious version of it. The post Stop cooking pork like it’s 1995 — the rules have changed appeared ...

DES MOINES, Iowa (AP) - A bit of pink in pork appears to be okay after all. The U.S. Department of Agriculture's Food Safety and Inspection Service will announce Tuesday that it has lowered its ...

A bit of pink in pork appears to be OK after all. The U.S. Department of Agriculture's Food Safety and Inspection Service announced that it has lowered its temperature recommendation for cooking pork ...