How to cook what you took home.

Practical guides from the counter: steak, prime rib, turkey, ribs, brisket, scallops and schnitzel. Short, useful, and safe temperatures included.

Holiday

Plan on 1 lb (450 g) of whole turkey per person, or 1½ lb (680 g) if you want leftovers. Sizes for 4 to 16 people, plus ham and breast.

3 MIN READ

Order by October 6. A frozen turkey needs 24 hours in the fridge per 2.5 kg (5 lb). The countdown to Thanksgiving dinner, fresh or frozen.

4 MIN READ

Go low, add a splash of liquid and cover it tight. How to bring brisket, ribs, pork belly bites and sausage back to 74°C (165°F) and keep them juicy.

4 MIN READ

Baby backs are leaner and quicker than side ribs. How much to buy, how to reheat ours, and how to cook raw ribs in the oven or a smoker.

4 MIN READ

Festivals are sweet fried cornmeal dumplings from Jamaica, made to go with jerk. What jerk is, how to eat the two together, and a recipe to try.

4 MIN READ

Buy it thick, salt it early, sear it hot and trust a thermometer. Pan, reverse-sear and grill methods, with Health Canada’s doneness temperatures.

4 MIN READ

Ribeye for richness, striploin for a beefy bite, tenderloin for tenderness, sirloin for value. How each steak eats and how to cook it.

4 MIN READ

One rib feeds about two people. How to order a standing rib roast, dry-brine it, roast it low and slow, sear it, carve it and make a quick jus.

4 MIN READ

Thaw them in the fridge or in cold water, pat them dry, then cook them hot and fast: about 3 to 4 minutes for scallops, 2 to 3 for shrimp.

4 MIN READ

Pan-fry raw breaded schnitzel in hot oil, 2 to 4 minutes a side, to 71°C (160°F). Re-crisp cooked ones in the oven. Plus the classic sides.

4 MIN READ