So I would need to bring my imagination to bear on how to season and perhaps glaze it instead. This was not a cut with any potential crackling, as that has to be removed in order to roll it up.

Emily Glazer is a reporter focusing on business leaders, power and influence for The Wall Street Journal in New York. Her articles often focus on companies going through major changes, such as CEO ...

Add a Touch of Fat A small amount of butter or cream makes a big difference! It rounds out the flavor and gives the glaze a velvety mouthfeel that doesn’t scream “sugar bomb.” Let it Rest After mixing ...

There’s something magical about a simple lemon glaze. It’s the perfect finishing touch that adds sparkle, flavor, and that satisfying “zing” to everything from sugar cookies to dense, buttery pound ...