Steak comes in a host of different cuts—filet mignon, ribeye, New York strip, T-bone, flank and more—that vary in price, marbling and preparation. But a version that’s not as likely to be on the menu ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands. After ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I don’t know why I find making corned beef from scratch so intimidating. Perhaps it’s the fact that the project ...

“I never rinse marinade off meat before cooking because it defeats the purpose,” he says. When you rinse, you’re literally ...

Speaking to Reuters from Plates’ kitchen — where the eight-course menu costs 109 pounds per person — Haworth, 38, reflects on his philosophy, the impact of the accolade, and why he believes the ...

Introduction Over the past decade, vegetarian dishes have been gaining popularity around the world. Vegetarianism is ...

Weeks after I moved my first child into her college freshman dorm, I decided to go “vegan.” This means different things to different people. I didn’t know that at the time. I actually think meat and ...