Cooking - Articles - Page 2 | The National Provisioner

At-home cooks prioritize protein

Consumers increasingly consider wellness, demanding high protein.

Industry News

December 12, 2024

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Home Chef forecasts six home cooking trends for the new year.

World Food Championships crowns 2024 winners

Competitors from more than 35 states and almost 20 countries battle it out.

Industry News

November 13, 2024

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Over 225 teams compete for 12 championship titles.

Consumer dining event hosts lamb butchery demo

American Lamb Board and cooking school Homemade host a consumer dinner at the Seattle Cooking Studio.

Industry News

July 26, 2024

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Consumer event offers up lamb industry education, focusing on butchery and cooking skills.

Virtual classes educate consumers on cooking lamb at home

Lamb Board partners with Kittch and Homemade.

Industry News

June 28, 2024

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Lamb Board works to make American lamb more mainstream through partnerships with two virtual cooking class programs.

ALB focuses on online cooking demonstration niche with Kittch campaign

Kittch is a platform for a new generation of culinary enthusiasts who love to cook.

Industry News

June 1, 2023

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On the next livestream, Chef Joe Sasto will create 'Homemade Lamb Sausage & Red Pepper Rigatoni.'

Lamb consumers prepare for spring holidays with virtual cooking class

Easter, Passover and Ramadan are the biggest holidays for lamb consumption.

Industry News

April 13, 2023

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ALB partnered with Chicago-based Muslim food blogger Heifa Odeh from Fufu’s Kitchen to host the virtual cooking class.

Knowledge Key to Best Thermal Processing

Elizabeth Fuhrman

July 27, 2021

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Technologies for oven, fryers and smokehouses during the past few decades have been evolutionary, which explains many of the improvements the industry is seeing currently and is expected to see in the future.

End-point temperature and variability in pork and beef cooked to varying degrees of doneness using two different cooking methods

E.E. Bryan Anna Dilger, Univ. of Illinois D.C. Shirey J.D. Redifer B.N. Harsh

June 22, 2021

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Grilling is a commonly accepted cooking method used in meat quality research due to its short cooking time and affordability. However, grilling presents a number of challenges to ensure accurate and precise end-point temperatures, even when executed well. When monitoring internal temperature, the end-point temperature is dependent on correct thermometer placement.