Beef

You'll be bound for greatness with this one!

For starters, one is a roast and the other is a steak.

Are you team baby back or St. Louis Style?!

Want to cook your best corned beef yet? Keep an eye out for these.

Here are the four most popular cuts of steak. We'll cover where they're cut from, what they taste like, and how best to cook them.

Including the one thing you should be doing before you even turn on the heat.

Your official guide to cooking restaurant-quality steak.

What happens if you forgot your ground beef or chicken breasts in the fridge for a couple of days? Do you need to scrap your plans for burgers or chicken for dinner? Is it still safe to eat or should you throw it out?The good news is, even if there’s a color change, the meat or poultry is still perfectly fine to eat if stored properly in the refrigerator or freezer and consumed within a safe period of time (up to two days for ground meat and five days for other cuts).

Not all meats last the same amount of time!

Making this easy ingredient swap will take your meatballs to the next level.

Whether you’re cooking a massive prime rib or a simple pan-seared steak for one, it’s helpful to know the temperature beef should reach before it’s safe to eat. To make it easy to remember, the safe internal temperature for cuts of beef, lamb, and pork is all the same! The USDA recommends an internal temperature of 145°F, which is considered medium-well. Ground beef, however, should be cooked to a higher temperature of 160°F.

Apparently, we've been doing it all wrong.

Rich, long-simmered stews are as satisfying to eat as they are to make. It’s all about building layers of flavor and then stepping away from the stove to let the low heat gently do its magic. You don’t need a recipe – just a few basic guidelines will help create the perfect stew!Note for Vegetarians – Sure, you can make stew, too! Instead of meat, try adding about a pound of mushrooms and a pound of potatoes.

The result? A crusty, flavorful, pink-in-the-center steak that is nothing short of a chef’s (or grill master’s) kiss.

If you’ve had corned beef or pastrami before, then you’ve had brisket. This large piece of flavor-packed beef is often cured or smoked, but it’s also one of the best cuts for braising and slow cooking. There’s much to learn, though, when it comes to what brisket is and how it differs from other types of meat. Let’s talk about where this hefty piece of beef comes from and how to buy and cook it!

Do you know?

This two-step method won, hands-down.

We asked a steakhouse chef for the secrets.

Adding just one pantry ingredient gives you tender, browned beef.

You'll love the flavor and char that sugar adds to your steak.

Get your food processor ready!

Is it really worth the hype?

Ground Beef TikTok™ was a place on the internet that I swore I’d never return to, but after this hack, it looks like I'm here to stay.

Can you save cooking and cleanup time with a new technique? We investigate.

Stock is one of the kitchen's greatest magic tricks. Here are the five rules to this magic.

Plus: The ingenious hack to test if meat is done without a thermometer.

We interviewed a chef and a grandmother to get a brisket walk-through.

The winner truly makes a tastier burger on the grill or in a skillet!

Our favorite tool for the job might surprise you!

You'll need a spoon and a paper towel.

Consider this over the weight of your steaks.

Follow these guidelines for juicy, never-dry burgers.

No matter you cook it, you should always be doing this.

This gets the beef extra tender without letting the veggies fall apart.

This meat alternative was developed to be a complete replacement for ground beef. Here's what you need to know.

Even if you've made beef stew in your Dutch oven or slow cooker, you're gonna want to read this.

Get all the flavor in 1/6 of the time.

This old-school method makes mouthwatering chicken and steak.

Remember this rule as we head into grilling season.

Steak may feel like a luxury only to be enjoyed at splurgy restaurants, but that’s hardly the case. Once you learn how to cook it yourself, you may never bother to make a reservation at a steakhouse again. Even the best, priciest cut of steak from a great butcher is cheaper than an average steak dinner out — and it’s much more satisfying to make it at home. Pair your steak with a quick sauce and maybe a glass of wine and be glad you stayed in.

If, after meal prepping a big batch of chicken breasts or pork shoulder, your first instinct is to grab a couple of forks for shredding, listen up: I have a super-smart technique that’s about to save you a lot of time (and effort). The key to the quickest shredded meat? Your trusty ol’ electric mixer. It’s not just for baking.

These are the most common missteps — plus how to solve them.

To me, steak is one of the ultimate special-occasion foods. We don’t eat it very often, but when we do it’s usually when Valentine’s Day or my husband’s birthday rolls around. That’s when I pull out all the stops: a nice piece of meat, extra-buttery potatoes, and, of course, good wine. When you think of steak, you probably think of red wine.

There’s hardly a roast more alluring, majestic, and intimidating than beef Wellington. A filet of beef gets wrapped in puff pastry with the hope that both the beef and pastry will bake up to a gorgeous, golden-brown on the outside and tender, pink perfection on the inside. And Gordon Ramsay’s version is as infamous as it is beloved. You might already know Ramsay as the hot-tempered chef at the helm of shows like Hell’s Kitchen, Kitchen Nightmares, and MasterChef.

Burgers are quintessential summer fare and, as is true for most idealized foods, people make up a lot of rules about what you can and can’t do to burgers at home. As a home cook who prefers my own burgers to anything takeout, I can tell you some of those rules are helpful and some are just rumors. Here are the seven things I never do when making burgers at home. Do you like dry burgers? No, then never buy lean ground beef for burgers.

Make this the summer of the best ribs yet.

Brisket isn’t a dish you make every day (most of us only cook it a few times a year), so it helps to have a refresher — especially when making it in the slow cooker. Just a few tips will ensure your brisket braises into its tangy, tender best. Avoid these common pitfalls and you’ll be rewarded with a fork-tender brisket you will be proud to serve.

The first time my husband made chili for me when we were dating, I was blown away. If I hadn’t already been head-over-heels in love with him, that chili certainly would have done the trick. It was rich and hearty, and packed with layers of flavor, but what really made it stand out was one single ingredient — one that I had eaten so many times before, but never thought to stir into a pot of chili until then. Now I include it as often as possible.

Roasting a prime rib is much easier to pull off than you might think. In fact, forking over the dough to purchase this pricey roast is arguably the hardest part. The high cost of this cut makes any missteps especially disappointing, so here are the five mistakes you want to avoid when roasting a prime rib dinner so you can keep your money right where it should be: on your plate!

Buy your beef tenderloin with confidence.

So you bought a pound of ground beef when it was on sale last week because you were finally going to make that Philly cheesesteak pasta skillet. But the week got away from you and now you’ve got to act fast before this perfectly lovely mix of 85/15 ground chuck goes bad. What are you to do? Freeze it, right? Yes, but there’s one little thing you’ve got to do first that’s going to make all the difference when it comes time to use it.

With a package of ground beef in the freezer, you’re only minutes away from a spontaneous grilling session, Taco Tuesday, or a hearty meatloaf. This home cook’s staple is a breeze to freeze and can stash safely for months. Here’s what you need to know about it. Time is of the essence from the moment you purchase refrigerated ground beef, said Laura Hagen, senior director of the Culinary Center at the National Cattlemen’s Beef Association.

When we hear the words “pot roast,” many of us think of the Sunday classic — a hunk of braised beef swimming in gravy and surrounded by tender vegetables — but “pot roast” is also a verb. To pot roast something promises that meat is browned and then braised with a long slow, cook until tender. Many cultures have their own distinct pot roasts with ingredients ranging from lamb to green olives to prunes.

I did not grow up eating pot roast, a fact much lamented by my husband who puts pot roast on his long list of favorite foods from his childhood. In the early years of our relationship, I tried regularly to impress him with a luscious, fork-tender recipe like the one he grew up eating. Many mistake=riddled dishes of mushy vegetables and stringy meat followed before I finally learned a proper technique for this beloved dish.

Yes, there is a difference!

Corned beef might not be a truly traditional meal when it comes to St. Patrick’s Day celebrations, but that doesn’t mean we love it any less. And while corned beef and cabbage is the go-to main when this festive holiday rolls around, it’s just the beginning of all the wonderful ways to get this hearty meat on the table. Here are 10 more ways to get your fill of corned beef this St. Patrick’s Day. Start your St. Patrick’s Day celebration at the breakfast table.

You might be on a budget, but don’t be so fast to rule out hearty, meaty meals from your dinner plan. There are some real superstars in the meat case that deliver serious value without compromising on flavor. First, you’ll need to look beyond the chicken breast and pricey steaks; those cuts just scratch the surface of all the choices that are in front of you.

Ready to nail your St. Patrick's Day dinner? Start here.

Despite all of the different cuts of steak and all the ways you can cook and serve it, one universal rules applies to preparing steak, and it is so simple: Take it out of the fridge ahead of time. Many recipes suggest that taking your steak out of the fridge before cooking is all about bringing your steak to room temperature (between 68°F and 72°F.

Whenever I cook a nice steak, a little voice pops into my head, warning me to only flip it once. Do you have a little voice telling you this too? It’s a common belief — one that’s been passed down from family and friends, old magazines, morning television cooking segments, and the celebrity cook du jour. With all those people saying the same thing, it must be true, right? Well, not exactly. The quick answer is as many times as you’d like!