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How to Grill the Perfect Steak
Grilling your own steak is easier than you think. After calculating your cook time and heating up your grill, it's just a few steps to grilled perfection.| The Spruce Eats
Grilling your own steak is easier than you think. After calculating your cook time and heating up your grill, it's just a few steps to grilled perfection.| The Spruce Eats
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Whether you're cooking a feast for the holidays or just need some great ideas for dinner, we have you covered with recipes, cooking tips, and more!| The Spruce Eats
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Need a good substitute for sherry in a pinch? Check out some great options, including vermouths, white or red wines, port, and diluted vinegar.| The Spruce Eats
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Bragg Liquid Aminos is a brand of seasoning sauce made from soybeans and water. It is lower in sodium and tastes milder than conventional soy sauce.| The Spruce Eats
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Soy sauce is a staple in Chinese and Japanese cuisine and widely used throughout East Asia as well. Explore the most-used types of soy sauce.| The Spruce Eats
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Chinese food lovers will enjoy this recipe for delicious Shanghai stir-fried noodles with chicken and vegetables made quickly in a wok or skillet.| The Spruce Eats
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Understanding to salt to brine ratio is important to make lean meats moist and add flavor to your cooking, whether it's pork chops or turkey.| The Spruce Eats
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Make a soy sauce substitute using reduced salt beef broth, molasses, and vinegar. Enjoy Chinese dishes without soy, gluten, or the extra sodium.| The Spruce Eats
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Have you ever wondered how to cook dried soybeans? Here’s what you need to know about cooking them via stove top, pressure cooker or slow cooker.| The Spruce Eats
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Galbi's sweet and savory marinade and a quick stint on the grill give this Korean classic its craveable, complex flavor.| The Spruce Eats
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Chinese cooking often calls for lao chou (dark soy sauce) or sheng chou (light soy sauce.) Learn more about the differences between these ingredients.| The Spruce Eats
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The clean flavor of ginger lends extra flavor to soy sauce and can be used with noodle, rice, or vegetable dishes.| The Spruce Eats
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The best soy sauces subtly enhance the flavor of your dish without overpowering it. We researched soy sauces across all flavor profiles to bring you a list of our favorites.| The Spruce Eats
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Tender strips of marinated beef and vegetables lend flavor to the leftover rice used to make this quick and easy beef stir-fry recipe.| The Spruce Eats
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Kitchen Bouquet is a seasoning sauce and browning agent mainly used for adding a dark brown color to soups, stews, sauces, marinades and other foods.| The Spruce Eats
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This is a sweet-and-savory dry rub recipe that works well on pork spareribs and other meat. Adjust the heat by changing the amount of cayenne used.| The Spruce Eats
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These perfect scrambled eggs are made with butter instead of milk or cream. The result is a dish of creamy, smooth, melt-in-your-mouth eggs.| The Spruce Eats
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Discover Maggi Seasoning, an umami-rich enhancer in liquid, powder, and cube forms, perfect for soups, stir-fries, and more with a savory depth.| The Spruce Eats
Skip takeout and recreate your favorite Chinese dishes at home, including sesame chicken and beef lo mein.| The Spruce Eats
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White truffle oil is infused with a white truffle flavor compound. It is only drizzled on a dish. The taste is earthy, pungent, mushroomy, or perfumy.| The Spruce Eats
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The perfect air fryer should be convenient, multifunctional, and easy to use. We tested top-rated air fryers to help you cook with less oil.| The Spruce Eats
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This grilling chart, along with some tips, will help you cook chicken, pork, beef, and fish perfectly on your outdoor grill.| The Spruce Eats
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Storing foods in the freezer will preserve quality and prevent spoilage. But for food safety and for quality reasons, it's important to know how to do it.| The Spruce Eats
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This is a chart with the general calorie, total and saturated fat, and cholesterol counts for ground turkey, chicken, beef, and pork.| The Spruce Eats
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Learn the boiling point of water at various altitudes and what this means for your cooking with this helpful guide.| The Spruce Eats
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The best meat subscription boxes offer options for fresh, frozen, and organic meats. Here are our top picks to consider.| The Spruce Eats
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From French fries to chicken wings and doughnuts to a whole Thanksgiving turkey, we tested the best deep fryers for making deliciously crunchy foods at home.| The Spruce Eats
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Which fats are highest in saturated, monounsaturated, polyunsaturated, and trans fats? This reference table helps you compare the best and the worst.| The Spruce Eats
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Calamari, or squid, is the main ingredient in the popular restaurant appetizer called of the same name. Learn about calamari's taste, cooking methods, serving ideas, and more.| The Spruce Eats
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Teriyaki is used as a marinade, a glaze, or a sauce. We found the best store-bought teriyaki sauces that bring this Asian flavor to your kitchen.| The Spruce Eats
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Lager, a brewing technique of bottom-fermented beer, includes many styles. Generally lager has a light, crisp taste that is mellow and smooth.| The Spruce Eats
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Follow this step-by-step guide to transform apple scraps into apple pectin. It's an essential ingredient in homemade jams and jellies.| The Spruce Eats
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There are three recommended ways to thaw frozen chicken safely. Which you should use depends on whether you are cooking a whole bird or selected cuts.| The Spruce Eats
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If carving a chicken seems like a daunting task to you, we've got the perfect solution: This simple 5-step illustrated process.| The Spruce Eats
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Follow these helpful tips to make tasty and moist chicken breasts every time. And bid dry or tasteless chicken breasts farewell.| The Spruce Eats
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The labels on beef include grades and characteristics. Learn what organic, grass-fed, prime, choice and other terms mean for various cuts and grinds.| The Spruce Eats
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Pick the right cut and grade of steak. Knowing what you are buying will help with picking out the perfect steak for the grill.| The Spruce Eats
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Not only is the spicy sauce added to the burger patties themselves, but they are topped with a delicious, creamy, sriracha sauce.| The Spruce Eats
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This recipe is an easy method for cooking a perfect prime rib with a classic au jus sauce, every single time. It's perfect for the holidays or a party.| The Spruce Eats
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Check out this sweet and savory doughnut bacon cheeseburger, also known as the Luther burger. Learn to make this over-the-top smash burger delight.| The Spruce Eats
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A kosher recipe for tender, juicy Hawaiian Ribeye Steaks, made with pineapple juice, ginger, garlic, and tamari soy sauce.| The Spruce Eats
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Learn the best ways to cook every kind of steak in our roundup of the best steak recipes. The perfect restaurant steak at home is one recipe away.| The Spruce Eats
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Learn more about the interesting history of strawberries, a fruit that is actually native to North America and part of the rose family.| The Spruce Eats
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Forget store-bought gummies. These gummy candies are easy to make at home and can be customized to be any flavor or shape that you like.| The Spruce Eats
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Galangal is a rhizome like ginger with similar taste but more citrusy. You can buy it fresh, dried, or powdered. It is popular in Asian cooking.| The Spruce Eats
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Learn how to prepare yuca, a root vegetable used in all kinds of South American recipes. It's also known as cassava and is often misspelled as yucca.| The Spruce Eats
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Mandolines help you slice foods safely and evenly. We researched and tested the best mandolines for thinly slicing veggies and more.| The Spruce Eats
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From manual to electric, the best citrus juicers will help you create delicious juices with ease. We tested popular options to find which are worth the squeeze.| The Spruce Eats
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A chef's knife is a kitchen must-have. We tested and compared a variety of high-quality brands, from ceramic to professional-grade options, to find the best chef knives for your kitchen.| The Spruce Eats
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Lemon beurre blanc combines lemon juice, shallots, butter, white wine, and crème fraîche into a light, but creamy sauce that's perfect for fish.| The Spruce Eats
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Make the most of root vegetables with these easy recipe ideas, including potatoes, beets, carrots, turnips, rutabagas, and celery root.| The Spruce Eats
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Try this easy roasted turnips recipe for a tender, flavorful side dish that pairs perfectly with meats and other vegetables.| The Spruce Eats
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This simple recipe for mashed turnips is rich, creamy, and delicious. It's even a little sweet, thanks to the sugar, so it's a side dish anyone will love.| The Spruce Eats
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It is critical that you wash lettuce before using it. Even without a salad spinner you can expertly wash and dry lettuce with these tips.| The Spruce Eats
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Miso is a Japanese soybean-based condiment used in sauces, dressings, and soups. The taste, generally salty and tangy, depends on the type of miso.| The Spruce Eats
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This three-ingredient, easy homemade orange marmalade is full of flavor and texture. You'll want to put it on everything.| The Spruce Eats
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Molecular gastronomy is a branch of science that studies cooking. Or is it a branch of the culinary arts focused on science? Or both? Here's the lowdown.| The Spruce Eats
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The Americano is a famous Campari cocktail and delightful aperitif ready in three minutes. Discover the recipe and learn its history in connection to James Bond.| The Spruce Eats
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If you like fresh healthy Thai or Vietnamese spring rolls, try this easy recipe for vegetarian and vegan tofu and noodle spring rolls with fresh mint.| The Spruce Eats
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Glass noodles take on robust flavor as they absorb the stir-fry sauce in this Thai Pad Woon Sen recipe. Chicken or tofu and vegetables make this a complete meal.| The Spruce Eats
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This recipe for Chinese roasted spareribs with hoisin sauce is the perfect dish to share with friends and family.| The Spruce Eats
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Sesame oil adds nutty flavor to many Asian dishes. Learn how to buy it, store it, and use it in recipes.| The Spruce Eats
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Sriracha is a multi-purpose hot sauce that is deliciously addictive. Learn how it was created, how to use it, and where to find the rooster sauce.| The Spruce Eats
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Hoisin sauce, also called Chinese barbecue sauce, is a fragrant, pungent sauce used frequently in Asian vegetable stir-frys, marinades and grilling.| The Spruce Eats
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5-spice powder is the most popular Chinese spice blend. It has a licorice-like flavor and is used in marinades, meat rubs, braising, and stir-frying.| The Spruce Eats
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Garlic, an essential ingredient in cooking, has an intense, pungent flavor. In the same family as onions, garlic is often cooked but can be eaten raw.| The Spruce Eats
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Basmati rice is grown in India and the Middle East. This long-grain rice has a floral aroma and nutty flavor and is used in pilafs and curries.| The Spruce Eats
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This guide introduces each main variety of rice and how to prepare and cook them.| The Spruce Eats
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This vegetarian pineapple fried rice recipe is classic Thai food. Make this easy fried rice at home—it's as good or better than take-out fried rice!| The Spruce Eats
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Learn how to make perfect Thai jasmine rice in a pot on your stove. It is easy and fool-proof with these simple steps and the right amount of water.| The Spruce Eats
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Rice is a staple for many households. Follow this guide and learn how to make fluffy grains on the stovetop.| The Spruce Eats
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If you're making brown rice for dinner, prep extra and store it to make 3 delicious, diverse meals that also pack up easily for weeknight ease.| The Spruce Eats
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Decaf coffee can be as rich and flavorful as regular coffee. We researched and tested the top-rated options so you can choose the right decaf for your needs.| The Spruce Eats
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Use one of these three quick, hassle-free methods to steam green beans: in a pan on the stove, with a steamer basket, and in the microwave.| The Spruce Eats
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Beaujolais is a dry, medium-bodied Burgundy red wine. It pairs well with fish, grilled or roasted meats, and classic French fare.| The Spruce Eats
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This quiche Lorraine with bacon and Gruyère yields a rich egg pie and hails from the mountainous region of Alsace-Lorraine in northeastern France.| The Spruce Eats
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Discover instructions for purchasing cheese for a basic cheese platter that'll wow your guests. Suggestions on serving and garnishing are also included.| The Spruce Eats
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This tasty French onion soup is made with sliced onions, condensed beef broth, French bread, and Gruyère and Parmesan cheese.| The Spruce Eats
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Learn about the cooked and uncooked processes of cheese making, starting with fresh milk, including which cheeses are cooked and which are not.| The Spruce Eats
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Emmentaler is a semi-hard Swiss cow's milk cheese that has a nutty, buttery flavor. It melts well and is often used in cheese fondue.| The Spruce Eats
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Serving cheese at the end of a meal is a nice change from sweet desserts. While any type of cheese can be served, here are some recommendations.| The Spruce Eats
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This classic Reuben sandwich is made with rye bread, corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese. Variations are included.| The Spruce Eats
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This classic ham and Swiss cheese quiche is made with optional green onions. It's an excellent type of quiche for a lunch or brunch.| The Spruce Eats
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This creamy, dreamy potato side dish inspired by New York's Delmonico's restaurant dates back to the 19th century. Diced potatoes are baked with white sauce and topped with shredded cheddar or Swiss cheese and buttery breadcrumbs for a luxurious side to go with steaks, chicken, or any other main.| The Spruce Eats
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Cheese rinds are the outside shell on cheese that forms during the cheesemaking process. Cheese rinds are natural and usually edible.| The Spruce Eats
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Discover the process of making unpasteurized cheese and the debate on what makes it different from pasteurized cheese.| The Spruce Eats
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Worried about using raw eggs in a recipe? You can pasteurize eggs in the microwave for making mayonnaise, hollandaise, or Caesar salad dressing.| The Spruce Eats
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Lunch containers can keep sandwiches, soup, salad, and snacks fresh. We tested top lunch containers to find an amazing lunch box and the best way to transport snacks.| The Spruce Eats
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The best glass food storage containers are durable, safe, and leakproof. We tested the top reusable glass container sets to help keep your food fresh.| The Spruce Eats
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Reusable food-safe containers are essential for leftovers, lunches, and pantry organizing. We tested the best food storage container sets to help you choose the right ones for meal prep and more.| The Spruce Eats
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Every variety of sausage—fresh, cured, smoked, and cooked—is unique and delicious for different reasons.| The Spruce Eats
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Beef sirloin from the beef loin primal cut is flavorful but chewy. Top sirloin steaks are best for grilling, and a tri-tip cut is good for roasting.| The Spruce Eats
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Chateaubriand is a culinary enigma, where no one knows quite what the word originally meant. Is it a cut of beef or a method of preparation?| The Spruce Eats
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Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon. The especially tender meat can be prepared in a number of ways.| The Spruce Eats
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Strip steak, or New York strip, is juicy, flavorful, and moderately tender. It is grilled, broiled, or cooked in a cast-iron skillet on the stovetop.| The Spruce Eats
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Try Chateaubriand with a rich wine sauce, a French classic perfect for steaks and more, offering tender beef and easy preparation.| The Spruce Eats
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Prime is a USDA meat quality grade for the highest quality of beef, veal, lamb, and other meats, in terms of tenderness, juiciness, and flavor.| The Spruce Eats
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Before you cook any kind of meat, find out what the internal temperature must be for it to be safe. Food poisoning should never be on the menu.| The Spruce Eats
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Learn about what makes a perfectly cooked steak, from rare to well-done, including how it should look and feel, and its target temperature.| The Spruce Eats
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Learn how to season your steak with these helpful tips and tricks. They key is to keep it simple instead of overloading it with a bunch of spices.| The Spruce Eats
