Secret to Cooking Burgers in a Pan

A grilled burger might have that special smoky appeal only outdoor cooking can achieve, but cooking burgers indoors yields juicy, satisfying patties in a snap.

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How to Avoid Sauce Separating

Oil and water don’t normally mix, but the addition of an emulsifying agent binds the two together in most sauces, giving them a smooth texture. The emulsifier is usually a protein – egg, cream or the milk solids in butter -- but in some sauces, flour plays a similar role.

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How to Cook the Juiciest London Broil Flank Steak

You don’t have to completely blow your diet or the contents of your wallet when you’re craving a tender, juicy piece of red meat. Flank steak, which is cut from the steer’s abdomen, is leaner than more expensive cuts, and much less expensive.

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