Add the stock to the pan and use a wooden spoon to scrape up all the residual cooking juices. Allow it to bubble for five ...

A step-by-step guide to cooking rump cap (picanha), the king of Brazilian cuts—learn how to season, sear, and grill it to perfection for a juicy, flavorful centerpiece.

Unlock the rich flavor of rump cap (picanha) with two distinct cooking methods—learn how to master this prized cut for juicy, tender results, whether grilled whole or sliced and skewered.

If you don’t have a specialty cooker, she told the outlet that a plate and a vented microwave cover will suffice. Fish. 5. No need to stink up the kitchen while cooking fish.

A sous vide egg—cooked in water at 140 to 158 degrees F for at least an hour—is close to the ideal. The resulting egg is creamy all the way through, but the albumen is only partially set.

Preheat the oven to 425°F. In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme, and ...

Cook the Steak: Heat a large frying pan or grill pan over high heat. Stir-fry the marinated steak slices for 2–3 minutes, or until cooked to your liking. Add balsamic vinegar during the last minute of ...

Rump steak is a flavorful cut of beef known for its tenderness and rich taste. Perfectly cooked, it can be a showstopper at any meal, whether you’re grilling outdoors or pan-searing indoors. With just ...