Temperature-based recipes and tips to get you cooking like the professionals
Editor’s Picks
How To Cook Tuna Steak: Thermal Principles For the Other Red Meat
If you’ve read this blog for long, you know we have a great love for steaks. Ribeye, NY strip, picanha … tenderloin filet—we love them all. But sometimes, just sometimes, we feel like we could use a break from steak. And that’s why we’re glad there’s such a thing as tuna steak. If you’ve never…
Homemade Focaccia—Recipe, Temperatures, and Tips
Focaccia is the bread you need to be making right now. The “daily bread” of thousands of Italians, it has been making fast inroads into American culture thanks to beautiful and inspiring posts all over social media. But how can you be sure your focaccia turns out sandwich-perfect every time? With temperature, of course! Follow…
How to Make Pho: Recipe, With Temps for Raw Meat
You may have noticed that this blog tends to speak a lot in superlatives: “the best steak,” “your new favorite,” and “best cut of beef” are all things you can find here. There’s a good reason for it, though; we try to only publish something that’s going to be fantastic, especially when you follow the…
Recent Posts
Rotisserie Pork Belly: Texture Through Temperature
Ah, pork belly—we meet again. With the introduction of ThermoWorks’ RFX GATEWAY and RFX MEAT, there is finally a viable wireless probe that can be used for rotisserie cooking. Of course, one of the first things we wanted to cook as soon as it became available was rotisserie pork belly, so needless to say, we…
Devil’s Food Cake with Chocolate Frosting: The Temps You Need to Know
Every month or so, I start browsing pictures and recipes of cakes. Then I can’t rest until I’ve made and eaten one. If you do the same, or if you just love a good cake for a celebration or for no reason at all, it’s good that you’ve landed here. Today we’re walking you through…
How to Grill Chicken Thighs: Temps for Superior Chicken
Chicken is indisputably America’s favorite meat by pound consumed. And one of the easiest, best, and cheapest ways to cook chicken is to grill boneless skinless chicken thighs. They’re incredibly forgiving, which is good for a high-heat environment like a grill, and produce out-size tastiness for the. In this post, we’ll go over the how’s…
Spring Into Spring with These Recipes!
Grilled Chicken Shawarma: Flavorful Wraps Fresh at Home
Within any given food culture, there are divisions of kind. There are festal foods that are eaten only at feasts or on holidays. There are seasonal foods that are only eaten with the coming of various harvests. There are the everyday foods that sustain but don’t necessarily delight. And, of course, there are street foods….
Thor’s Hammer: Smoke-braised Whole Beef Shank Critical Temps
At time of writing, it is slipping hard towards winter here at ThermoWorks. It’s the kind of day that makes you want to hunker down, read some cookbooks, and eat something warm, hearty, and comforting. What is one to do? Go outside and smoke-braise a Thor’s Hammer beef shank, of course! Beef shank target temp:…
Butterflied Leg of Lamb: Seared, Then Slow, For Perfect Doneness
A traditional roast leg of lamb is a beautiful piece of meat. Served alongside roast veggies, maybe some steamed asparagus, it’s an enticing centerpiece to any feast—even just a weekend cookout. But if you want to freshen up your feast while also getting dinner to the table much more quickly, then you should try making…
Spicy Jerk Chicken: Recipe and Critical Temperatures for Delicious Chicken
Every culture has a dish or two that are mainstays of their kitchen. India has curry and dal. Mexico has mole and tamales. Germany has a pantheon of sausages. And Jamaica has Jerk: jerk chicken, jerk goat, jerk pork. If there’s a dish more iconically Jamaican, it’s hard to think of. The method and the…
Backyard Cookouts—From Steaks to Chicken to Brats, You Need Fast Temps
When I picture a summer cookout, many things come to mind. A large cooler of drinks, maybe some kids running around, someone clacking a set of tongs together next to a grill, a bag of charcoal propped up against it. I see people lined up with paper plates already adorned with mounds of potato salad;…
Grilled Picanha Roast: Sirloin Cap Perfection
There are beef cuts that we don’t work with enough. Butcher cutting charts around the world have a surprising degree of variance, meaning that there are cuts of beef and of pork in, say, France that no one knows about in Finland, and there are Finnish cuts that are unknown to the Portuguese, etc. Because…
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