Just about every chef loves the sight of butter sizzling in a hot pan. The incredible aroma and flavor it gives to any food it's cooked with has made it a staple in kitchens everywhere. But there's ...

For all the articles that have appeared touting vaca vieja — also known as old or dual-purpose beef from mature, retired cattle — as the next big thing in meat with a rich, intensely beefy flavor and ...

In fine dining there can be a tendency to overcomplicate things, with scores of ingredients and flourishes crowding a delicately manicured plate. But when chef Magnus Nilsson of Fäviken in Sweden ...

Dry-aging beef is an intricate process where you intentionally decay a slab of meat to get it nice and moldy. Aerobic bacteria get inside the meat, which in turn break down molecular bonds that pull ...

Dry-aging your steak is a sure-fire way to ensure it has optimal juiciness and flavor. Basically, this process uses cold temperatures to tenderize the meat via natural enzymatic reactions while ...

A premium cut of A5 Wagyu is completely buried in peanut paste for a full month before being revealed and sliced. The aged beef is grilled over open flames, gaining a deep crust and smoky flavor. Corn ...