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 ...

Salts, and enzymes, and aging (and pounding and bacteria and heat), oh my. The idea of earning your keep is nothing new. Paul the Apostle said as much in his letter to the Thessalonians: If anyone is ...

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 tenderizes meat by raising its surface pH, ...

The cost of food overall is continuing to rise, especially for meat, and beef in particular. For those looking to still eat beef without breaking the bank, it’s time to say so long to the sirloin ...

Sometimes it's hard to gauge how much food you'll need to prepare, resulting in leftovers that are reheated the next day — though they don't taste as good as you remember. It's an easy tip to reduce ...

Prepping and working with meat can be difficult. It's why butchery is a specialty career in that requires very specific skills and knowledge. So, what are you doing not using that service for all that ...

In many Chinese restaurants, chicken breast or veal meat achieves a tenderness that seems incompatible with its lean nature, juicy, tender and mellow, with no trace of dryness. How do they achieve ...