That means it's a very strong muscle full of tendons, ligaments, and other tough pieces you probably wouldn't want to eat ...

Whether you have 15 minutes or 3+ hours, we have a technique that will help you score succulent, ultra-tender steak, pork ...

Don't be intimidated at the butcher counter -- we consulted experts to determine which cuts of steak are worth buying and ...

Let it get really hot, then add a small amount of flavourless oil (like sunflower oil) and quickly swirl it around to coat the bottom ... A fillet steak will be melt-in-the-mouth tender but ...

Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll ...

Using a round-bladed knife, stir it into the bowl ... Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible. Fold the bottom ...

There's a big distinction between a top sirloin and a bottom sirloin ... the cow between the short loin and the round, but the top sirloin is much more tender (it sits right next to the tenderloin).

You probably know that air frying is a great way to make crispy chicken wings, but don't miss out on a best-kept cooking secret: air fryer steak. "The heat and air circulation sear the outside of ...