Oh, you molecular gastronomists. There you go again, up-ending everything we think is right and proper in the kitchen. Here's the latest strange yet wholly practical concept imported to home kitchens from the labs of Nathan Myhrvold, gentleman scientist and chef: A method for cooking the absolute perfect steak, demonstrated here by Brandon Matzek of Kitchen Konfidence. More

The lure of steak is simply irresistible. Add in beer-soaked mushrooms, caramelized onions, and some fingerling potatoes roasted with blue cheese, and you'll have every neighbor within 300 feet of your front door standing in your kitchen. So lock 'em out, or welcome them in. Either way, this 30-minute meal will knock the socks off your local steak house. More

There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: Barbacoa beef, tender and full rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker no less? More

It's fall. It's chilly. Maybe you have friends or family coming over later. Beef stew is on the menu. It's tempting to spring for some steak to make your stew extra-special, isn't it? But, friends, save your pennies because slow-cooked stews are where cheaper cuts really shine. More

'Tis the season for braises, slow-cooked meat that falls apart into tender chunks. Here's a new favorite cut of meat for me: The inexpensive, incredibly delicious crosscut beef shank. More

I've been having a blast recreating recipes from my summer food adventures in Taiwan. Thank goodness it's soup week at The Kitchn because I think I saved the best for last! Beef noodle soup is considered a national dish in Taiwan, and I had a chance to experience it firsthand at Lao Zhang Beef Noodles, a former winner of Taiwan's annual Beef Noodle Festival.
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I just arrived home from a two-week trip to the country of Taiwan, taken with the single purpose of eating my way across the island. I spent my time exploring a very unfamiliar-to-me cuisine, which was at times a little scary and on one occasion downright inedible. I don't mean to offend; in fact, the trip was exhilarating. It’s just that sometimes, eating food that is different from your own means taking a leap of faith. More

Nearly any meat is good in fried taco form. We remembered this recently as we pulled a frozen hunk of cooked, sliced pork out of our freezer. We had no idea how long the pork had been in the freezer, or what flavors or marinades it had been cooked with. But no worries. Pork — meet the food processor! More

Q: I just picked up a couple packages of boneless beef chuck short ribs.

In lieu of the BBQ (apartment living!) I would love a few new cooking ideas and flavors for this cut of meat. Thank you!

Sent by Gina More

Normally the words, "beef flavor paste" aren't something we'd usually be into, but when it comes to making fast Pho, we're all over it! It's an easy way to get a tasty dish without the boiling of bones and has become a quick pantry staple. More