Whether you have 15 minutes or 3+ hours, we have a technique that will help you score succulent, ultra-tender steak, pork, chicken, or turkey.

You bought the best cut of meat you can find, read up on the best way to cook a prime rib, and prepped everything to make ...

Too often, chicken fried steak is tough, chewy, and dry. Here's the cut of beef you need to make sure it comes out tender, ...

One of the most important steps to ensuring a tender bite happens after cooking. Here’s how to master this tried-and-true carving technique. If you’ve followed just about any steak recipe, chances are ...

K-State meat science specialist Erin Beyer explains how tenderness, juiciness and flavor determine beef palatability.

Chicken can often end up dry and bland, but three professional chefs say there's a simple way to make it tender, juicy and ...