My husband grew up in Ohio, in an area he describes as, "In the middle of cornfields and hog farms." Meals were always geared around meat and potatoes, but the meat was rarely beef. Rather, it was ...

A long cook time is frequently the enemy of cheap steaks. The meat will turn tough and chewy if it's cooked too long, so you ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

Much has been said on cooking shows, recipe blogs, and restaurant menus about the beauty of a perfectly cooked steak. So if you feel a little intimidated about the prospect of cooking steak at home, ...

A deep dive into the science behind the 137 Club and why cooking a steak at this specific temperature is a game-changer for fattier cuts. John Carlsen has more than a decade of experience testing and ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...