Cooking Techniques

Cast iron pans are the workhorses of the kitchen. The utilitarian tool can fry eggs and sausage for breakfast, revitalize leftovers for lunch, and perfectly sear a backstrap for dinner. So what’s all the hype about cast iron anyways? Cast iron conducts heat evenly, and once you get it screaming hot...

Poke bowls are a staple form of comfort food in Hawaii. They can be sweet, salty, spicy, or all of the above. Customizing your own poke bowl is what makes them such a treat. The cold fish and hot rice combo demands that this dish is eaten upon serving and the variety of toppings to choose from is...

The first time I ate a raccoon was about 11 years ago. Some were raiding the chicken coop where we lived, so my roommate and I were charged with dispatching. We trapped one in a Hav-a-Hart, killed it, and being equal parts curious and broke, we cooked it. We braised the first raccoon with a bunch of...

The single-pot boiling method is comprised of three basic steps that, if followed, will result in a tasty batch of crawfish. Wash your crawfish Boil your crawfish Soak your crawfish. To wash your crawfish, simply place them into a cooler or tub and run clean hose water into the cooler. The first...

For a little while, I wasn't sure if I'd be able to snag an elusive pao pao for this delicious carpaccio recipe. But I eventually got lucky and stuck a shot on a good one right under my feet...while my camera was off, of course. I hauled the pao pao, also known as a golden trevally, over to my...

St. Patrick’s Day is a religious holiday that the Irish have observed for more than 1,000 years. In modern times in America, it's typically celebrated with parades, green beers, and eating overly salty beef, wilted cabbage, and soft potatoes. After downing a couple of car bombs, damn near anything...

In MeatEater Season 10, Part 2, I take Steve and Cal out spearfishing for uhu, also known as parrotfish. Stuffed uhu is a classic backyard barbecue dish in Hawaii that incorporates sweet and savory flavors with lap cheong sausage, assorted vegetables, and a mayonnaise-based sauce. After the...

You don’t have to love sportsball to appreciate a good Super Bowl party. While a lot of gatherings feature defrosted little smokies and uninspiring ham-and-cheese trays, we prefer to serve wild game for the Big Game. If you’re like us, you’ll want to check out these 10 recipes. We’ve got something...

From soaking venison in diet soda to letting birds hang until their heads separate from their bodies, there’s a lot of bad advice floating around when it comes to cooking wild game. Do a quick search for “best way to cook (insert wild game)” and you’re less than five clicks away from instructions to...

Introducing Ask the Eagle, where I’ll be answering your questions about everything from hunting to butchering to marriage. This week, Steve wants to know how long I’ll leave raw meat in the fridge before tossing it out. Have a question of your own? You can write to me asktheeagle@themeateater.com.

Kala are known by a few other names. Perhaps you've heard them called "unicornfish," or "cows of the sea" because of their seaweed-grazing capabilities. Anyone who has eaten one probably just knows them as "delicious." In this video, I spear and prepare a whole kala in the easiest, most traditional...