“For me, cooking chicken breasts is tricky because they are less forgiving than cooking dark meat — cook them too long and they are dry and don’t cook them enough and they are rubbery.

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

Thicker slices, while meaty and satisfying, don’t keep well without refrigeration. Thick jerky also takes a lot longer to dry. Thin strips of meat dry fast, but they can get overdone in a hurry, ...

This is especially the case for dry-aged beef, which is known for a richer flavor and more tender texture—as well as a heftier price tag—than its fresh-cut counterparts. But what is it about ...

Air frying uses faster, more intense heat that could risk drying out the beef, which is famously temperamental. This attempt rendered my leftover steak just as tender and juicy as the cast iron ...