While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

Braising is a technique used to cook tougher cuts of meat, such as the shoulder, shank and brisket. The method is simple: ...

In his beef stew, chef Ethan Stowell simmers beautifully marbled short ribs low and slow for a marvelously succulent and ...

Shown above: Enzymatically tenderized Carne Asada from Marc's blog, NoRecipes. Read on to learn about enzymatic tenderization. Whether its a tender juicy steak or a fall-off-the-bone tender rib, ...

Add Yahoo as a preferred source to see more of our stories on Google. Getty Images The secret to the most tender, juicy meat doesn't just lie in the cut you choose. While marinating and slow cooking ...

In the second installment of Ask Kenji, the cookbook author Kenji López-Alt tackles tough questions about tender meat. By J. Kenji López-Alt Kenji López-Alt has spent the last 15 years of his career ...

The secret to the most tender, juicy meat doesn't just lie in the cut you choose. While marinating and slow cooking are two common methods to create more succulent meat, there's a quicker and easier ...