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Tag: mainingredients:pork

  • The “Juiciest” Pork Tenderloin I’ve Been Making for 10 Years (the Easy Marinade Is the Secret)

    The “Juiciest” Pork Tenderloin I’ve Been Making for 10 Years (the Easy Marinade Is the Secret)

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    Jan ValdezAssistant Recipe Producer at The Kitchn

    I got into this field by spending 10 years working in Research & Development and Product Development test kitchens, testing new products and recipes. For nearly eight years, I was the Senior Culinary R&D Specialist at Weber headquarters, where all the grills are designed, engineered, and tested. I’ve helped launch numerous best-selling, top-rated grills across the globe (you should see my grill collection at home!).

    One of my proudest accomplishments happened years earlier, when I had the opportunity to visit the Good Housekeeping Institue in NYC after developing an award-winning Tropical Citrus Shrimp recipe that jumpstarted my career in test kitchens and food editing. Since then, I’ve worked at Serious Eats (one of my favorite food sites) and EatingWell as an updates editor.

    I’m passionate about both classic recipes and new, unique twists. I’m constantly learning and that’s what makes food and cooking so fun (just ask me how to bake light and airy pavlovas on the grill – I’ve tested them countless times!).

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    Jan Valdez

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  • These Chinese Steamed Pork Buns Are So Good, I’ve Made Them Two Weekends in a Row

    These Chinese Steamed Pork Buns Are So Good, I’ve Made Them Two Weekends in a Row

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    Andy Liang

    I am a New Yorker, born and raised in Queens, NY. I was a high school mathematics teacher who went to culinary school with the love of both savory and pastry. I had an opportunity to transition to the pastry world and worked up to pastry sous chef. I’m currently a food stylist for food competition shows and a recipe developer for Food Network and other publications.

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    Andy Liang

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  • My Ingenious Trick for Homemade Ramen Cuts the Cooking Time in Half

    My Ingenious Trick for Homemade Ramen Cuts the Cooking Time in Half

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    Yes, it’s really that good.
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    Azusa Oda

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  • These Filipino Meatballs Are So Good, I’ve Made Them for Dinner 3 Nights in a Row

    These Filipino Meatballs Are So Good, I’ve Made Them for Dinner 3 Nights in a Row

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    Crisp, juicy, and so flavorful.
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    Kristina Razon

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  • Classic Navy Bean Soup Is Pure Comfort in a Bowl

    Classic Navy Bean Soup Is Pure Comfort in a Bowl

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    Renae Wilson

    Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.

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    Renae Wilson

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