As you know, it's Reader Request Week here on The Kitchn, and one request came through loud and clear: more one-pot meals, 5-ingredient, and leftover-worthy recipes! So it's perfectly clear what needed to happen this week: a simple and delicious weeknight chili. More

What's the deal with disinfecting cooking tools and utensils? Is it really necessary? If so, when? And what's the deal with bleach? Good or bad? Answers to these questions and more below in our quick guide to sanitizing techniques in the kitchen. More

With the USDA's recent revision to their cooking temperature recommendation for pork, we think it's time for a general food safety refresher. What are the safe cooking temperatures for meat? And how do they differ for beef, lamb, pork, and poultry? More

I grew up in the Midwest and far away from fresh seafood so my standard fallback lean protein is chicken. But it's easy to fall into a rut with this accessible poultry. If you need something to break the routine, check out these ten ways to add something new to the mix! More

Q: My parents frequently purchase a half a cow from a local farmer. They received liver in their most recent delivery, and my mother would love to try making liverwurst. Does anyone know an easy recipe for homemade liverwurst?

Sent by Melissa More

You may remember a couple months ago that The New York Times launched a contest to find the most rational ethical defense for eating meat . The contest was a huge success. 3,000 people submitted essays, six were chosen as finalists, and we now have a winner. More

Stir-fries aren't usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what's-in-the-fridge meals, which is part of their charm. But not so with this recipe. I chose these particular ingredients deliberately, picking up pork tenderloin for a mid-week treat and adding lots of fresh spring vegetables for crunch. More

When it comes to pairing wine with food, I don't know that there's a pair I like much better than a big plate of pasta with red wine sauce and tender, aromatic homemade meatballs — paired with a bold and delicious Chianti, of course. It's a classic setup, a staple of Italian-American restaurants, and comfort food extraordinaire. Here's the recipe for the meatballs I cook when I want to make certain members of my family extra, extra happy — and a tangy tomato and red wine sauce too. More

If you, like many Americans, think you've tasted Kobe beef, think again. Unless you've actually been to Japan and tasted it there, you haven't had the real thing, because you cannot buy Kobe beef in this country. If you've ever specifically ordered something called "Kobe beef" on a menu, we hope it was delicious... but it wasn't Kobe beef. More

Q: My husband and I are interested in hosting a pig roast at our house. We've thrown a lot of parties, but never one of this magnitude and certainly never one that entailed an entire pig. Do you have any recipes, tips or advice?

Sent by Julie More