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 ...

Pork is a favorite in many kitchens around the world. From juicy chops to tender roasts, it can make any meal special. But cooking pork safely is key to enjoying it without worry. In the past, people ...

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

We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes ...

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 happy chefs across the nation are rejoicing after the USDA announced it is lowering the recommended doneness temperature for pork to 145, which is the same temperature for beef, veal, and lamb.

No need to overcook pork, the USDAadvised earlier this week. The agency lowered its recommended cooking temperature to 145 degrees from 160 degrees, to a round of applause from chefs. But don’t start ...