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

This shredded braised beef in a rich sauce with a spicy kick tastes better than you can imagine. Really, it's that good. And cooking it in a slow cooker means you can have it ready and waiting when you come home from work! More

They say the sense of smell is the biggest memory trigger, but I have to argue that the sense of taste is right up there. I present you with this evidence: the 1998 Super Bowl, my parent's living room, an over-sized cheese head (yes, a hat constructed of foam cheese) and a bowl of steaming chili, heaped with a generous dusting of sharp Wisconsin cheddar. More

Do you grind your own meat? We started doing this a year or two ago, and we have found that we really like having control over the quality, freshness, and types of cuts going into our ground meat. And it's really not that hard to do! We've used this easy food processor method for making everything from chili to hamburgers. More