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Steaks

If You Thaw Your Steaks Before Cooking, You're Doing It Wrong

The Huffington Post | William Goodman | Posted 08.08.2014 | Taste

Let's defy conventional wisdom.

Cantor Out

Jeff Danziger | Posted 08.11.2014 | Politics
Jeff Danziger

Cantor out

The Brilliant Grilling Trick That You'll Wonder How You Ever Lived Without

The Huffington Post | Kristen Aiken | Posted 05.06.2014 | Taste

A little planning ahead never hurt anybody.

Why Are We Calling Cauliflower 'Steak?'

The Huffington Post | Taste Editors | Posted 03.31.2014 | Taste

What's the deal with cauliflower steaks?

"I Have Forty Paid Enemies"

Mark Rubinstein | Posted 04.28.2014 | Business
Mark Rubinstein

style="float:left;margin:10px" Hell would freeze over before I'd do any cooking back then -- especially since I lived alone in Manhattan. So I ate o...

5 Great Steaks To Remember For Killer Grilling

Steven Raichlen | Posted 10.17.2013 | Taste
Steven Raichlen

Tips from grilling legend Steven Raichlen.

How To Pan Roast

Anne Maxfield | Posted 03.17.2013 | Taste
Anne Maxfield

What if you don't want to cook a big hunk of meat? What if you have something like a chop or a bunch of chops? For pan roasting, the list of essentials is short, but you need to have the right gear and be a little more hands-on.

New USDA Cooking Temps Oversimplify, Change Little, Confuse Home Cooks

Meathead | Posted 07.26.2011 | Food
Meathead

If you follow USDA recommendations 100% you will be 100% safe and doomed to terrible steaks and lamb chops. And in its effort to make one set of easy to understand rules, the government has oversimplified.

Barbecue & Grilling Holiday Gift Guide

Meathead | Posted 05.25.2011 | Food
Meathead

Here are some of the coolest tools I've tested over the past year. If there's an outdoor cook in your family, put any of these under the tree and you will eat better as a result.

Steaks Fit to Thaw a Logger

Ben Eisendrath | Posted 05.25.2011 | Food
Ben Eisendrath

The advantage of a roast is that it cooks artfully, gradually, and because of its size and fat composition resists overcooking or dryness. It is forgiving.

Franglais: Black and Bleu (RECIPE)

Kerry Saretsky | Posted 05.25.2011 | Food
Kerry Saretsky

Food to me is all about comfort. The comfort of knowing that your heart is still beating and your clock is still ticking because you're hungry. And ...

How to Grill Great Steakhouse Steaks

Meathead | Posted 05.25.2011 | Food
Meathead

Regardless of what cut of steak you cook, there are some basic tips and techniques that can raise your game, and when you master them, you will have your guests reeling in deliria.

July 4th BBQ Tips & Recipes for Burgers, Dogs, Ribs, & More

Meathead | Posted 05.25.2011 | Food
Meathead

Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July.

Searing Steaks: Two Paths to Nutty Brown Nirvana

Meathead | Posted 05.25.2011 | Food
Meathead

I got together with Chef Jamie Purviance to answer the kind of question that keeps steak lovers like us up all night: When is the best time to sear a steak, when you start cooking, or at the end of the cook?

Why the Silence of the Steaks and Perjury of the Peppers?

William Marler | Posted 11.17.2011 | Healthy Living
William Marler

The one thing that makes capitalism work is knowledge and transparency. If you know who poisoned you, you can stop buying food from them.

WATCH: Is Grass Fed Beef Tastier? Emeril Answers

planetgreen.discovery.com | Posted 05.25.2011 | Green

Find out why organic, grass fed beef makes the healthiest, tastiest steaks....