Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Bone-in pork roasts cook more quickly than boneless roasts because the bone helps conduct heat to the center of the meat. Common bone-in cuts include the shoulder, loin, leg and rib roast. A bone-in ham is a cured pork leg; those you find for sale in your supermarket meat case are usually fully cooked.
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Arrachera beef is a savory Mexican specialty that may have originated with vaqueros driving their herds to south Texas in the 1930s. Tex-mex cooks eventually reinterpreted arrachera beef, or "arracheras," as the beef fajitas frequently on menus in U.S. restaurants.
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Culinary references commonly cite the Anchor Bar in Buffalo, N.Y., as the birthplace of chicken wings as a bar snack.
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The hind leg is one of the four primal cuts of pork, the other three being the loin, shoulder and belly. Also called the ham -- and often by that name already cured -- a full pork leg can weigh about 20 lbs.
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