Free kitchen card

Never guess if the pork's done again.

A one-page doneness card for every cut — skewers, roast, sausage. The Canadian temperatures, the resting trick, and the one number that matters. Save it to your phone or stick it on the fridge.

• ◆The one safe temperature for every cut of pork (it isn't the American number)
• ◆Skewers, roast and sausage — what to cook each one to
• ◆The carryover trick for a roast that stays juicy instead of drying out
• ◆Why a little pink is fine — and the one case where it isn't

Email address Send me the card

One email with your card. We'll also send the odd note when good cuts go on sale — unsubscribe anytime.