I prefer my meat cooked through, gray, no trace of pink. Shoe leather? To me that signifies “food safety.” Mine is the hockey-puck, the charcoal, the hunk of tuna that is still on the grill.

You see, my parents require all their meat to be well done. Maybe not extra, EXTRA well done, but definitely no red—ever, and rarely any pink. Growing up, our hamburgers were hockey pucks ...

WEDNESDAY, March 21, 2018 -- You might think twice about how you want that steak cooked. People who like their steak well-done instead of rare might face a slightly increased risk of high blood ...

Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few ...

Rare versus well-done goes back to the late 1970s/early 1980s, when food legends Julia Child and James Beard updated their recommendations for internal cooking temperatures of the various proteins ...