Reverse-searing is the secret to perfect steakhouse-quality results at home—a slow, gentle cook followed by a fiery sear that ...

Here it is: With one hand, gently touch your thumb and forefinger together, keeping the rest of your fingers relaxed, in a ...

Weber’s SmoqueVent system is a design feature that circulates smoke around your food as it cooks. Weber says this lends a ...

Shopping for a Father’s Day gift doesn't have to be difficult or expensive. We've rustled up real discounts on WIRED-approved ...

For years, I smoked briskets and ribs and pork butts in my back yard using an offset wood smoker I got for free off of ...

A growing contingent of home cooks is touting the unorthodox method as the best way to get perfectly tender steak. I tried it ...

Gordon Ramsay has explained his method for preparing a 'perfectly' seared steak at home ... "As you're waiting for that to get up to temperature, make sure your steak is out of the fridge at ...

As long as proper technique is followed, like starting with a dry steak and using high heat, flipping more than once didn’t negatively impact the sear or final cook. Flipping your steak multiple ...

The tantalising crust on a well-seared steak, and also meats like chicken, is the result of the Maillard reaction; this occurs when food is exposed to high temperatures, inciting chemical ...