Avoid common pitfalls when cooking London broil with these expert tips to ensure tender, flavorful results every time - no more dry, chewy, or bland beef.

That’s where sous vide comes in. By cooking short ribs at 135°F for 24 hours, you get a steak-like texture that’s juicy and fork-tender but still has a satisfying bite. Let them go for 48 ...

The combination of soy and butter might seem odd, but it's a superb blend. The base for the sauce needs to be refrigerated overnight to develop its flavor fully, so plan accordingly. Jean-Georges ...

Drain the meat from the marinade and place the marinade into a small saucepan. While the grill heats up, bring marinade to a ...

Make the sauce by adding all of the ingredients to a ... a bit of oil to a skillet over medium high heat. Add the ground beef, onion, garlic, ginger, and serrano chili. Crumble the beef as it ...

However, this week's beans on toast was made even more delicious, and all I added was one tablespoon of soy sauce. This sauce, typically used to make Asian dishes such as fried noodles ...

Doris Metropolitan, an Israeli steakhouse off Shepherd Drive, prides itself on its sous-vide beef program and Middle Eastern accompaniments. John-Henry Perera is the food editor for Chron.

Cover and let stand for 15 minutes. Meanwhile, in a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water, and vinegar. With a large, heavy rolling pin ...