Top sirloin might not sound like the most attractive steak cut, but it actually comes with its share of strong points aside ...

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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 ...

A cheap steak isn't always bad, but price is primarily driven by quality. Inexpensive cuts of beef often have less marbling, ...

This is why we've consulted professional chefs for their best tips on how to avoid a kitchen disaster. Most of them advocated setting yourself up for success: there are certain steaks that can deliver ...

The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or slightly perceptible. “Different cuts of ...

Chicken wings, thighs and any bone-in pieces are perfect candidates for the air fryer. Boneless chicken breasts don't have ...