Dry aged steak comes with a steep price, and for good reason. The tender mouthfeel and rich flavor is unparalleled, making it worth the higher price point. Yet, if you don't want to dole out the cash ...

Dry aging intensifies flavor and tenderness. These chain steakhouses take it seriously by aging their beef in-house for ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

What the pastry case is to the bakery, the dry-aging room is to the steakhouse: It is a literal window into the foresight, patience and dedication of the chef. “A lot of our regulars are buying, but ...

Ground beef is a staple in many dishes across America. It's added to all kinds of soups, stews, pastas, wraps, and more. However, ground beef varies in quality, and some of it might be a little too ...

How do you like your burger? The answer used to be as simple as “rare, medium-rare, or medium?” (there are no other answers). Cheese or no cheese. Choose your vegetables and condiments. But now you ...

Beef jerky is a type of seasoned, dried meat enjoyed as a snack food across America. Find out how to make jerky using the basic beef jerky recipe below. Included are several variations for dried meats ...

You don't have to lose a prime rib's juicy, rare center when you reheat it. Read on for the best methods on how to reheat your prime rib to keep it tender.