meat

Have a big group coming over for a summer cookout? Check out these smart ideas from OXO's grill-savvy engineers.

Here’s why pounding a tough cut of meat is a great method for achieving tender results—plus, our favorite juicy steak marinade recipe.

Steak, chicken, pork chops—your favorite foods pan sear beautifully for an easy, one-pan dinner hack. Grab your skillet and follow these tips for pan sear perfection.

Knowing the difference between various cooking techniques—and how to perform them—can be overwhelming. This guide will clear up your confusion.

Does it get any better than grilling burgers on a warm summer day? Nope, not really—except if you overcook the burgers, which we’re not going to let you do.

There’s nothing quite like waking up to the smell of bacon (or nothing quite like walking past a deli that's griddling up bacon, egg, and cheese sandwiches). But making the crispy, non-greasy, tasty kind of bacon at home can be tough and messy: grease splatters all over the stovetop, bacon bits burn because the pan is too hot, bacon strips get soggy because the pan isn’t hot enough, and most of the grease usually just ends up down the drain.

Cooking a steak is one of those personal things that everyone (minus vegetarians) seems to have an opinion on. How much do you season it? What type of pan do you use? Do you use oil or butter? Do you put it in the oven first? How do you check to see if it’s ready?