Ever craved that melt-in-your-mouth, smoky barbecue experience but don't have a spare 16 hours or a competition-grade smoker?

When hitting up the deli for a particular type of sandwich meat, you need to check this one thing to determine if your roast ...

Cara Cormack. Transfer roast to a carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Set roast on its side and run a long, sharp knife between bones and meat; remove bones ...

Steam power! Firehouse Subs’ signature steaming method actually enhances their above-average meat quality, melting fats and ...

Roast until meat registers 125 degrees (for medium-rare) or 130 degrees (for medium), 1 hour 20 minutes to 1 hour 40 minutes for tail-end roast and 1 hour 40 minutes to 2 hours for head-end roast.

Food microbiologists explain how to ensure different proteins, such as beef, chicken and pork, are prepared safely ...

Beef meat is lean when 3.5 ounces or 100 grams of beef contains less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol.