Summer temperatures have cranked up to 'HI,' and many Americans will be turning up the heat another notch as they light the ...

San Diego’s retro-swanky steakhouse Rare Society makes its Nevada debut Wednesday, July 2, opening in southwest Las Vegas ...

Expensive cuts like ribeye, filet mignon, and tenderloin are prized for their tenderness and quick cooking—qualities wasted ...

Obesity costs U.S. health care nearly $173 billion yearly. With more than 200 related complications such as heart disease, ...

We spoke to Russel Kook, an executive chef in Chicago, for expert insights about making the perfect marinade to tenderize ...

Marbling is key. Look for cuts with good intramuscular fat; it makes meat tender, juicy and flavorful.” German Vollbracht, ...

If there is one cooking technique that yields the most successful cooking-from-frozen outcome, it's braising. Not only does ...

Taylor’s Steak House stands as that extraordinary sanctuary – an unpretentious cathedral of beef that has quietly maintained ...

Not all steaks are worth your money. These cuts may look tempting, but they're tough, dry, or overpriced—and best left out of ...

Cuts are ranked by total fat grams per 100g serving. Nutritional info is for raw, trimmed meat with intramuscular fat removed.