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 ...

We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes ...

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 ...

Kirk Haworth trained as a chef in Michelin-starred kitchens around the world. But after he spent months bedridden with Lyme ...

Weeks after I moved my first child into her college freshman dorm, I decided to go “vegan.” This means different things to different people. I didn’t know that at the time. I actually think meat and ...

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 ...

Cooking meaty dishes at home can be time-consuming, but simple tricks can speed up the process. Opt for thinner cuts, slice ...