Cooking meat at high temperatures can produce harmful chemicals like HCAs and PAHs, increasing the risk of cancer and liver ...

The right blend of salt, oil, seasonings and acid can boost the flavor of meat, fish, and vegetables — and even double as a sauce or dressing. A native New Yorker of Mexican heritage, Diana Perez has ...

Joey is a writer/editor, TV/radio personality, lifestyle expert, former entertainment publicist and author of "Basic Bitchen." His written work has been featured in major food and travel outlets, and ...

You think you know how to cook meat. And maybe you're not bad at it. But even the most experienced cooks make small mistakes that unintentionally affect the final result: cuts that are dry, tough or ...

In the second installment of Ask Kenji, the cookbook author Kenji López-Alt tackles tough questions about tender meat. By J. Kenji López-Alt Kenji López-Alt has spent the last 15 years of his career ...