Steak comes in a host of different cuts—filet mignon, ribeye, New York strip, T-bone, flank and more—that vary in price, marbling and preparation. But a version that’s not as likely to be on the menu ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands. After ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I don’t know why I find making corned beef from scratch so intimidating. Perhaps it’s the fact that the project ...

Every slice is juicy instead of crumbly or dry.

Kirk Haworth trained as a chef in Michelin-starred kitchens around the world. But after he spent months bedridden with Lyme disease more than a decade ago, he changed his approach to cooking. He cut ...

1. Place the garlic, Worcestershire, pepper, lemon juice, mustard, honey, Parmesan and yogurt in a blender and process until ...

A good soak in a flavorful marinade can make the difference between a dry, forgettable dinner and one that has everyone reaching for seconds. But when the timer dings and it’s time to fire up the ...