Whether you have 15 minutes or 3+ hours, we have a technique that will help you score succulent, ultra-tender steak, pork, chicken, or turkey. Baking soda is good for more than adding tenderness and ...

While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

Sinking your teeth into ribs shouldn't feel like a high-resistance jaw exercise. Removing this part of the meat before ...

The secret to the most tender, juicy meat doesn't just lie in the cut you choose. While marinating and slow cooking are two common methods to create more succulent meat, there's a quicker and easier ...

Whether you choose a dry brine with salt and spices or a wet brine, there's one ingredient that can keep things moist and add ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

In the second installment of Ask Kenji, the cookbook author Kenji López-Alt tackles tough questions about tender meat. By J. Kenji López-Alt Kenji López-Alt has spent the last 15 years of his career ...

A chef and butcher names the top chain restaurant for braised beef, with rich sauces, tender cuts, and classic technique.