Cooking Basics: Defrosting, Slicing & Healthy Substitutes

Essential cooking basics include safe defrosting methods for steak and chicken, along with precision slicing techniques. Discover healthy substitutes for common ingredients like cayenne powder or beer to enhance your home-cooked meals.

Is the Rib-Eye or New York a Better Cut?

Published Aug,23 2011 | By Andrea Lott Haney

Rib-eye and New York steaks are both considered premium cuts of meat and cook well on the grill or under the broiler. Both cuts sell for approximately the same price in markets, and both result in flavorful meals. When determining which is the better cut of meat, it all comes down to personal preference.

Different Ways to Cook Chilean Sea Bass

Published Jul,26 2011 | By Andrea Lott Haney

Chilean sea bass feeds on shellfish, squid and small fish in sub-Antarctic waters, and lives to be almost 50 years old. Also known as Patagonian toothfish, some Chilean sea bass weigh nearly 200 pounds.

How to Cook Lamb on a Weber Grill

Published Jul,08 2011 | By Andrea Lott Haney

Cooking lamb on a Weber grill infuses the smoky and earthy flavor from charcoal into the meaty richness of the meat.