Cooking steak at home can often feel daunting, but following these simple steps will help you achieve tender, ...

Where: 434 King St, Charleston, SC 29403 Greenville keeps growing, but Chophouse ’47 holds onto that hidden gem feeling. This restaurant sits on Beacon Drive like a secret waiting to be discovered.

If the idea of cooking your prized cut of filet mignon in an air fryer gives you pause, you're not alone. Per Insider, there are a surprising number of benefits to cooking steak in an air fryer. Below ...

"Lower the heat, add 20g butter, a crushed garlic clove, and a sprig of rosemary or thyme. Tilt the pan and spoon the melted butter over the steak for about 30 seconds. Let it rest for at least 5 ...

If there's anything more luxurious than a well-cooked steak, I've yet to discover it. Despite the proliferation of steak restaurants across the UK, you can achieve equally impressive results at home ...

If there is anything more indulgent than a good steak, I haven't found it yet. And while steak restaurants might be booming at the moment, with new branches popping up in towns and cities all over the ...

Name a piece of cookware that works harder than your cast iron skillet. There’s a pretty good chance you can’t. In addition to handling a wealth of potential recipes, cast iron skillets are incredibly ...

Spaghetti squash: Since it arrived on American shores in the 1930s, it has been touted as an economical alternative for pasta and, in the ‘80s, as a health food. It has been referred to as the ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

It’ll be in the Aldi Finds section starting today. Cast-iron cookware has long been the gold standard for achieving a golden sear on a steak and ease of maintenance and cleaning. If seasoned and taken ...

The age of television cooking shows has evolved since the days of Julia Child (The French Chef, 1963) and James Beard (yes, the one whose name is on the prestigious food awards: I Love to Eat, 1946).

Of the many methods for cooking with live fire, few rival the simplicity, speed, and flavor-to-effort ratio of the éclade de moules. This traditional dish (going back at least to the 13th century) is ...