TechniquesUnrolling a Pork LoinUsing a sharp knife, cut along length of pork loin where loin meats ribs, holding tips of ribs with one hand to steady the roast.Cut through loin until you reach about three-quarters of the way down loin, then turn knife blade away from ribs and into loin.Keeping flat side of knife parallel to cutting board, cut through loin, unrolling it into a 1"-thick slab ready to be spread with dressing.Keep ReadingShallot-Roasted LobsterBy JEREMY LEEEnsaladang Talong (Grilled Eggplant Salad)By VON DIAZWe Should All Be Cooking with Fresh TurmericBy ROMY GILLMixed Seed Upside-Down CakeBy ALEX TESTEREHow to Trim an ArtichokeBy SAVEUR EDITORSA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD