Tough cuts of meat, like chuck roast, brisket, hanger steak, and flank steak, aren’t just cheaper than their leaner counterparts — when cooked just right, they deliver even more flavor. But you won’t get any of that flavor without adding a few key steps to their preparation. From a long, slow cook to the power of a brine, here are six ways to get the job done. Pounding softens and tenderizes meat, making it easier to cut and eat.

You’ve probably read in recipes and heard again and again that you should slice steak and other cuts of meat against grain. But what exactly is “the grain,” and why is it so important to slice against it? Oh, and how do you even know what it looks like?The grain refers to the direction that the muscle fibers are aligned, and it is important to cut against it so that your meat is easier to chew.

Now you know.

Don't worry, it is still delicious.

For your best mashed potatoes yet.

Yes, you can freeze mashed potatoes. Here's how.

Pepitas and pumpkin seeds are frequently used interchangeably, but are they really the same thing? Well, not exactly. With a crunchy bite and a nutty, slightly sweet flavor, pepitas and pumpkin seeds do indeed share some similarities, but they are not the same thing. Read on to learn more about what exactly makes pepitas different from pumpkin seeds and when it matters most!

Don't limit yourself to banana bread.