Frozen Omaha Steaks have been an American classic for over a century, but they don't last forever. Here's how long you really ...

Don't stress, this isn't an audition for Benihana. Anyone can try this expert-approved knife trick to add more tender, juicy ...

Here are the violations reported in food safety inspection reports from Montgomery County conducted the week of May 25-31, ...

Add the lemon and lime zests and oil and pulse until fairly smooth. Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.

He uses nothing out of the ordinary—just a liberal amount of salt and pepper pressed into every crease and crevice of the steak cut. In the video, the 58-year-old then transferred the meat to a ...

Abstract: In this paper, a model was developed for cutting through wax using an ultrasonic instrument in the shear mode. The model was based on viscous heating in a liquid layer of molten wax and ...

DEAR MISS MANNERS: When serving a steak, the server will often say something along the lines of, “Please cut into the center to make sure it’s cooked the way you want it.” At a business ...

The Ivy League university has notified its researchers and students that they will dip into their saving accounts to help cover the gap caused by frozen research funding withheld after the school ...

Recently, while thumbing through Julia Child's The French Chef Cookbook, I was delighted to find a little ode to one of my family’s all-time favorite proteins: flank steak. The culinary legend ...

But he has a hack for this: If your steak is more than 1/4-inch thicker on one end, he suggests cutting it in half and starting with the thick half first. Boom! No more overcooked steak.