All you need is a bit of olive oil and a handy kitchen appliance to transform your overcooked and rubbery chuck roast into ...

The chuck contains slightly more connective tissue than the round, so we find it results in a moister-tasting pot roast. You could also use brisket, but this cut contains a lot more fat, which some ...

And whether that’s through a long, slow roast or a quick, fast sear really depends on the cut of meat. When it comes to cuts of beef ... “However, the flat iron, which is the second most tender muscle ...

Chicken breast and chicken tenderloin can sometimes be used interchangeably, but knowing where each type of white meat works ...

Slow-cooker pot roast is complete with potatoes, carrots, and a rich gravy. The set-it-and-forget-it nature of the Crock-Pot ...

Forerib is sold on the bone, or off the bone and rolled (most chefs prefer to roast it on the bone as the bones impart flavour to the meat during cooking). If you’re buying this cut on the bone ...