SERVES 4

Look for chops with a small eye and a large amount of marbling, as these are the best suited to braising. The pork scraps can be removed when straining the sauce in step 4 and served alongside the chops. (They taste great.)

WHY THIS RECIPE WORKS:
When braising pork chops, it’s important to avoid lean loin chops that have a tendency to dry out when even slightly overcooked. Instead, begin with a blade chop, which, like other braising cuts, has a larger amount of fat and connective tissue. Trim the chops of excess fat and connective tissue to prevent buckling when cooked, and use those trimmings to build a rich and flavorful braising liquid that can quickly be turned into a tasty sauce for your braised chops.

Serves 6

Serve with chopped cilantro and lime wedges.

WHY THIS RECIPE WORKS:
For Grandma’s Enchiladas we used slow-cooked shredded chuck roast instead of more common, and less flavorful, ground beef. No need to reach for a can of enchilada sauce for this recipe. The braising liquid became the base for the sauce once the flavors had a few hours to really come together. Sandwiching the filled, rolled tortillas between layers of sauce was the key to an integrated, well-seasoned dish of enchiladas.

SERVES 4

We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.

WHY THIS RECIPE WORKS:
Our Pan-Seared Steaks with Herb Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for glossiness. A combination of chives, parsley, and tarragon gives our herb sauce grassiness and spice, and a dash of white wine vinegar brightens up the dish.

http://www.americastestkitchenfeed.com/cooking-science/2013/01/does-searing-meat-really-seal-in-its-juices/

Serves 4 to 6

For easier pounding, cut any ribs that are longer than 5 inches in half crosswise.

WHY THIS RECIPE WORKS:
Boneless country-style ribs present several cooking challenges. Each piece not only varies wildly from the next, but is also a mishmash of lean white meat and rich dark meat. Unfortunately, if the ribs are cooked to optimize the white meat, then the dark meat stays tough, and if they are cooked to optimize the dark meat, the white meat turns dry and chalky. To even out the cooking, we brined the ribs so that the white meat would stay juicy and pounded the ribs to an even ¾-inch thickness to “break down” the fattier dark meat. As for flavor, a double layer of barbecue spice and sauce and a quick smoke on the grill turned these ribs into something to sing about.

MAKES 2/3 CUP, ENOUGH FOR 4 STEAKS

If you do not have Madeira on hand, sherry makes a fine substitute.

WHY THIS RECIPE WORKS:
The goal in developing our filet mignon recipe was to replicate the best restaurant filet at home, with a rich, brown crust and a tender interior, topped with a luscious pan sauce. To cook our filets perfectly, inside and out, we pan-seared evenly cut, well-dried filets in a 10-inch heavy-bottomed skillet, then transferred the meat to a hot oven. Finishing the steak in the oven prevented the fond—the richly flavored brown bits in the bottom of the pan—from burning and gave us time to start the sauce, which we made in minutes while the steaks were in the oven.