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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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This is an easy-to-make recipe for creamy turnip soup that brings tons of flavor and warmth to cold fall and winter nights.| 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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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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Chicken wings are marinated in a sweet and spicy mix with honey, hoisin sauce, and other seasonings, and baked.| 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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Thai curry is known the world over for its dazzling mingling of flavors, and this sumptuous recipe is exactly that. Impress your guests with this dish.| 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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This is a quick, simple, and very low-fat coconut rice recipe, using electrolyte and nutrient-rich coconut water and Thai jasmine rice.| 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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These awesome little handheld turkey pies make great use of holiday dinner leftovers. The filling is made with turkey, mashed potatoes, and dressing.| 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
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Round tip steak, a lean, economical cut of beef, lacks marbling so it is best marinated and grilled. It is a good choice for fajitas and kebabs.| The Spruce Eats
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If you want to enjoy the perfect grilled steak, then read these few basic guidelines on how to get your steaks ready for the grill.| The Spruce Eats
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Ground beef can make you (or someone else) sick if you don't cook it properly. It's crucial to cook burgers thoroughly since they can harbor bacteria.| The Spruce Eats
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Cooking in cast iron is the best way to get a perfectly seared, restaurant-worthy steak at home. This recipe is quick and easy, featuring a step-by-step guide with photos.| The Spruce Eats
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We tested four different techniques for cooking a steak indoors, including on the stovetop, in the oven, and combinations of the two. The good news: Each method worked well and delivered an absolutely delicious steak. We break down the pros and cons of each one.| The Spruce Eats
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This pot roast recipe uses "7-bone" chuck roast, which is a super-flavorful cut of beef that becomes beautifully fork tender after long, slow braise.| The Spruce Eats
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Chuck eye steaks are sometimes referred to as budget ribeyes, but calling them Delmonico steaks is a stretch.| The Spruce Eats
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There are 5 mother sauces in the culinary arts from which all other sauces are made. You've probably heard of some of these staples of French cuisine.| The Spruce Eats
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Learn all about chuck tender, what it is, how to cook it, alternative options, and why it's texture isn't tender despite its name.| The Spruce Eats
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This beer-marinated deli-style roast beef is a great example of the versatility of the Instant Pot pressure cooker. It cooks the lean, flavorful meat in under an hour.| The Spruce Eats
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Roasting is one of the easiest ways to cook a big piece of meat, whether it's beef, pork or lamb, and you can learn how.| The Spruce Eats
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Does searing meat seal in juices? Maybe! But the real question is, is there a cooking method that consistently yields the juiciest steak? And if so, what is it?| The Spruce Eats
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Cola 7-bone roast is an oven-baked pot roast with vegetables that is enhanced by a rich gravy. This recipe can also be made in a slow cooker.| The Spruce Eats
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From hanger steak to sirloin steak, learn about the different types of beef steaks and how to properly cook each cut of meat.| The Spruce Eats
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This old-fashioned vegetable beef soup is a crowd-pleasing dish filled with tender beef and a variety of diced and sliced vegetables.| The Spruce Eats
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Grilling chuck steak is a delicious way to serve this inexpensive cut of beef. To tenderize the tough meat, marinate it for several hours before cooking.| The Spruce Eats
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Chuck eye steaks, a budget-friendly alternative to tender rib-eyes, have a meaty beef flavor. Cook them quickly over high heat, such as on the grill.| The Spruce Eats
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From pot roast to barbecue and chili to mac & cheese, hearty comfort food is the specialty of these low-temperature machines. We tested over 30 slow cookers to find the best ones for your kitchen.| The Spruce Eats
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The beef chuck shoulder clod gives us three main muscles that are used for making roasts and steaks, some tender, some not so much.| The Spruce Eats
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Beef chuck roll is one of the two major boneless subprimal of the beef chuck. It's where we get chuck eye steaks, Sierra steaks, and Denver steaks.| The Spruce Eats
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If you have chicken stock in your pantry, you have the start of an incredible meal. Here are 11 of our favorite recipes (besides soup!) for using up chicken stock.| The Spruce Eats
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Poaching is a technique where food, especially delicate items like eggs and fish, is cooked gently in liquid at a below boiling temperature.| The Spruce Eats
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Looking to buy an Instant Pot? We tested the best models so you can decide which best fits your needs.| The Spruce Eats
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A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| The Spruce Eats
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The USDA beef grading system is based on the meat's maturity and level of fat marbling, both of which are good indicators of the meat's tenderness.| The Spruce Eats
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This standing rib roast recipe with pan gravy is a very special dish and perfect for the holidays or any special occasion.| The Spruce Eats