The Best Way To Cook Lamb Steak And Why It Can't Be Treated Like Lamb Chops
You would probably guess that lamb steak differs significantly from beef steak, but did you know that it's always quite different than lamb chops?
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No Wine? No Problem — Here's How To Braise Meat Without It
Douglas Keane, Chef of California wine country-based Cyrus, knows what vino can do to braised meat, but there's another liquid he thinks of first.
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The Simple Way To Give Mules A Bright, Fruity Twist For Summer Sipping
Who doesn't want to spend all summer sipping delicious cocktails our of a chilled, copper mug? Here are some variations on the mule cocktail to try.
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What Is Beef Tendon And How To Cook It The Right Way
Beef tendon is delicious, but most home cooks likely haven't cooked with it that much. We asked an expert how to prepare the often overlooked cut.
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14 Best Restaurants In Memphis
Memphis, Tennessee, has a vibrant dining scene that's worth a trip to experience. Discover the city's best restaurants, from fine dining to laid-back eateries.
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Why The Quality Of Nuts Matters For Homemade Pesto
We reached out to an expert, Joe Isidori, a Michelin-starred chef and the restaurateur of Arthur & Sons, to ask just how much the nuts in pesto really matter.
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The Backsplash Option That'll Complement Your Quartz Countertops Beautifully
Whether you're renovating on a budget or have found yourself with additional funds to shell out on a backspash, we consulted an interior designer for advice.
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Why Do We Add Worcestershire Sauce To Bloody Marys (And Can You Use It In Other Cocktails)?
Worcestershire sauce isn't just complicated to pronounce, but it also exudes complexity in its flavor profile. We dig into its value as a cocktail ingredient.
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The Best Ground Beef For Nachos, According To A Chef
If you want to make the best nachos, then you need to start with all of the best individual components. Here's an expert's tip for the best ground beef.
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If You Absolutely Must Freeze Deli Meat, Here's How To Do It Right
The trouble with delicious deli meat is that it doesn't last long in the fridge. You can freeze it if there's no other option but bear this one fact in mind.
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How To Mix A Flavorful, Non-Alcoholic Sangria That Doesn't Seem Like Just A Boring Punch
A fruit-filled and flavorful sangria doesn't need to have booze. We asked an expert for tips to make the show-stopping punch without alcohol.
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How To Grill Thick Steaks So They're Perfectly Done Inside And Out
Want to ensure that your steaks are cooked perfectly both inside and out? One chef offers his expert opinion on the matter.
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The Chef-Approved Ingredients That Make Your Pasta Sauce Taste Like A Secret Recipe
If your pasta sauces seem lackluster then it's time to take on board this selection of expert chef tips to take your next weeknight meal to the next level.
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Cook Your Steaks Like Brisket And Change Your Cookouts Forever
If you think that cooking steaks always means hot and fast, think again. Our BBQ and smoking expert has a method for steaks that may change your view forever.
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This Is How The Pros Cut Chicken Wings, And You Should Too
Want to know how professional chefs cut their chicken wings? This simple technique will change the way you prepare this delicious dish.
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The Hidden Drawback Of Some Backsplash Tiles That No One Talks About — And How To Avoid It
A perfectly chosen backsplash really ties the kitchen together. We asked an expert for some tips about picking tiles and what we should avoid.
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How To Build A Sandwich Around Pickled Vegetables
Pickled vegetables can become overpowering all too easily. So when you're adding pickled veggies to a sandwich, it's best to follow an expert's advice.
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Don't Overlook This Simple Ingredient For Perfectly Balanced Batch Cocktails
Looking to craft some homemade batch cocktails after work? There's one ingredient that may have slipped your mind that one expert swears by.
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Why You Need To Consider Pasta Temperature Before Spooning On A Light Sauce
A light pasta sauce can make an easy meal that doesn't require too many ingredients, but despite its simplicity there is a temperature factor to keep in mind.
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Curved Vs Sharp Edges: How To Choose The Best Style For Your Kitchen Island
We know that the many decisions needed when designing a kitchen can become overwhelming, so we spoke to an expert about curved vs sharp edges for your island.
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Here's How Much Steak You Need Per Person When Cooking For A Crowd
Cooking steak for an entire crowd can be overwhelming, especially when people request different levels of doneness. Here are an expert's tips.
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When You Should (And Shouldn't) Soak Your Corn Before Grilling It
Not sure if soaking your corn first is worth it? What about shucking it first? Here's what one professional had to say about the matter.
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The Onion You Should Avoid When Making Homemade Onion Rings
Onion rings always feel like a treat, especially when they're homemade. It's important to choose the right type of onion for the best results.
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How An Expert Chooses Wine For Cooking
To make the process less confusing, we spoke with chef Douglas Keane to get his expert tips for choosing the right wine for cooking.
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Cocktail Vs Mocktail: Is It Just The Booze?
When it comes down to cocktails vs. mocktails, is the presence of booze the only real difference? We asked an expert to get to the bottom of it.
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Why This Salmon Cut Is The Only One Worth Grilling
According to Robbie Shoults, celebrity chef and third-generation owner of Bear Creek Smokehouse, this cut of salmon filets are the best for grilling.
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Never Skip This Step When Grilling A Large Steak
Is there anything better than grilling a large steak in your backyard? We spoke with an expert for some tips about how to handle larger cuts of meat.
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