A plate of uncooked wagyu beef next to a sprig of herbs on a white background - studioUP/Shutterstock Whether you are searing a steak or baking a pie, fat is a crucial component of the preparation ...

Beef is a complicated thing—more so than perhaps any other protein. When you're buying beef there's a host of distinctions to weigh. First there's the grade of beef, as designated by the United States ...

Japanese beef is some of the best in the world, with A5 Wagyu steak considered the height of luxury. While it's a treat to try an expertly-prepared piece of Wagyu in a restaurant, it's something that ...

My newfound love of cooking is how I became intrigued by Bourdain’s favorite cut of beef: the côte de boeuf. Known as the ...

Beef tallow has lent a meaty flavor to dishes for centuries. Even today, several chain restaurants use beef tallow in their cooking to pack a punch of beefy umami, including Popeyes and Smashburger.

If you've tasted American Wagyu beef, you know how persuasive its buttery texture can be. It persuades some gourmets to shell out a crisp Ben Franklin. "People want to taste the meat just once," says ...

During a recent trip to Maui, my husband and I came across the most expensive protein I'd ever seen: Japanese A5 Olive Wagyu selling for a whopping $35 an ounce. We began musing about what kind of sap ...

The Sydney chef’s take on the Thai favourite is packed with flavour and texture. In partnership with Valcom, he explains how ...