Brisket is fussier. Even with a mantle of fat covering more than 10 pounds of beef, if you don’t nail the technique, you’ll know it. Undercook it and this naturally tough cut of beef is going ...

Braise this crowd-friendly cut of beef in the oven for an easy, make-ahead main course at your next big dinner. Brisket is a terrific way to feed a crowd, but can be a daunting cut of meat to face the ...

With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing about food and drinks. He lives in Los Angeles, where he grills ...

Dry rub is a great way to add some flavor to beef brisket. But you could also risk getting people sick if you make this mistake while applying the rub.

Smoking brisket will take longer than braising it on the stovetop since you’re cooking it at a lower temperature. If you’re braising a flat-cut brisket, as we are in this recipe, plan on ...

There's no shortage of options at a Korean barbecue restaurant. That's why we asked chef Samuel Kim of Baekjeong to share his ...

One of the most important steps to ensuring a tender bite happens after cooking. Here’s how to master this tried-and-true ...

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