The steak salad, a beloved regional specialty, tops fresh greens with grilled steak and—in true Western Pennsylvania fashion—a handful of french fries right on top, creating a one-dish meal that ...

Tough prime rib meat is a culinary bummer. David Rose has a wonderful tip to make sure your prime rib comes out as tender and ...

Combine two cups cider, one cup vinegar, juice of two lemons and one lime, juice of one orange, one-half cup chopped onion, ...

Explore Ohio sandwich counters rivaling the state’s best pizza joints: towering corned beef, creative veggie stacks, and bold ...

Why do roasted vegetables taste so much better at a restaurant? Chefs share their tricks to making crisp-tender, caramelized ...

Have you ever indulged in the tender to the point of melting, silky beef found in a Chinese restaurant stir fry, only to be ...

Want to cook lamb chops but worried they'll come out gamey and tough? Here's how to tame that gaminess and keep your chops tender and savory.

What makes a restaurant truly memorable? Is it the ambiance, the service, or an extensive menu? While all play a part, sometimes, it’s a single, perfectly executed dish that transcends all else. In ...

Iowa’s pork tenderloin sandwiches aren’t just food they’re a cultural icon that locals proudly defend. These crispy, pounded pork creations often hang over the edges of the plate, making them ...

A rolling pin is one of several essential kitchen tools. They are used to roll out dough for things like bread, pastry, pasta, cookies, and other baked goods, and sturdier ones can even be used to ...

They’re convenient and, we’re told, more healthy. But there are few things quite as boring or more difficult to prepare well than boneless skinless chicken breasts (BSCBs). Here’s the problem: Chicken ...