This classic German dish is all about the contrast between savory, fork-tender meat and a crispy, tender crust of pork crackling flavored with cumin, caraway, and mustard seeds.

Searing this pot roast locks in the juices and creates a good crust. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and ...

If you're wondering how to cook smoked pork hocks in the oven or on the stove, we've got the scoop on the best way to roast or boil ham hock so it's delicious.