I baked, pan-fried, microwaved, and poached chicken breasts to see which method gave me the most flavor and best texture in the least amount of time.

raw shoulder top blade beef steaks on a plate - Mironov Vladimir/Shutterstock Most people in the United States eat their beef in two ways: They enjoy as a steak or hamburger. Carnivores understand the ...

Most marinades are comprised of three parts: oil, spices and acid. The oil adds juiciness to the meat and the spices add flavor, but neither of those would have any affect on the meat without acid, ...

When cooking meat, Salmonella and E. coli are valid concerns, but using a meat thermometer can alleviate those worries. Different proteins should be cooked to different internal temperatures; though ...

As the days heat up in the Northern Hemisphere, so do meats at summer barbecues. But the amount of heat you use to cook different meats matters—not only for taste but for health. Each type of ...