This is the ultimate (and long-winded) guide to cooking any steak or chop, with all the science included. Check out our process, either the complete version, or the abridged step-by-step if you’re in a hurry.

Roasting “roast beef” casts a wide net, and there are too many poorly-guided instructionals out there. Use ours to not only tell you “how,” but to relay the “why” so you can understand exactly what’s going on inside the black box of your oven as your centerpiece comes up to temperature.

Now that you have a delectable little Stock Meatloaf in your clutches, you’ll want to read through these instructions to help you get the cooking just right. Includes notes on a glaze timeline and a tip for gravy as well!

Reheating frozen biscuits isn’t as easy as it sounds, so prep yourself with our simple steps to bringing them back from their cold sleep with steaminess and gusto.

With hundreds of different methodologies for roasting a turkey at your disposal, use ours to nail your Thanksgiving dinner every time. Our guide includes both pre- and post-roasting tips—and includes the “why” with the "how”—to keep your guests raving clear til Christmas.

Use our infallible steps to perfectly brine a turkey, offering it juiciness, tenderness, and spot-on salinity. You’ll need our Stock Brine Kit, which you can order over the phone, or on our website in the first few weeks of November.

Check out this step-by-step guide to learn how to warm any one of our brined and smoked or roasted hams. Whether it’s a Stock Ham, Tasso Ham, or Tuscan Roast Pork, these simple steps will lead you to salty pork goodness.

Check out this step-by-step guide to bake the best chocolate chip cookies from our house-made dough, whose secret ingredient is leaf lard, rendered at our shop from whole Berkshire hogs raised on Autumn Olive Farms. A little Maldon sea salt brings it all together for fine autumn treats.

Here is our foolproof instructional for transforming our raw and brined corned beef into rich, meltingly tender soul food. With a touch of history to prime the pump, this guide will walk you through the details—and why they’re important—that will help lead you to producing perfect corned beef.

Bake the perfect homemade biscuits with our simple guide! Just one quart of our dry mix combined with one pint of buttermilk yields 12 full-sized, flaky biscuits or 18 adorable minis. Follow our easy steps, from gently folding the dough to achieving that golden-brown finish, for a truly satisfying baking experience. Don't forget the optional drizzle of melted butter and a sprinkle of Maldon sea salt for an extra touch of gourmet goodness.