There's nothing more satisfying than a succulent, melt-in-your-mouth piece of steak. And similarly, there's nothing worse than a rubbery piece that takes forever to chew. To ensure you cook the ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Grilling, at first glance, can seem like an imprecise science: an open flame, a slab of meat and hope for the best. But given the prevalence of high-quality grills and the quality (and price) of the ...

Adam Rothbarth was the former Food & Kitchen Writer for VICE's shopping page, Rec Room, and contributes to Chicago Magazine, Eater, and more. Levitt’s advice is simple: “In my experience, the thing ...

It's possible to turn a simple, inexpensive cut of steak into a surprisingly tender and flavorful dish if you follow some ...

I used to hate cooking steak at home for one big reason: the smoke. I rent an apartment in Brooklyn, which means I have to deal with a close and sensitive smoke alarm. But even without the threat of a ...

In the final installment of her YouTube series, Sohla El-Waylly helps demystify how to prepare three types of beef: ground, short rib and rib-eye. By The New York ...

Be good to yourself, and find a local butcher to talk to. A good steak sizzling on the grill or basting in a pan is a true ...