When it comes to cooking steak, the array of rules and recommendations can be overwhelming — best grill, perfect rub, ideal smoker. But let's take a step back and focus on the basics. How can you ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

Tri-tip, a beloved cut of beef especially in California, leaves many outside the Golden State scratching their heads. So, let’s unravel this culinary mystery together, exploring what tri-tip is, its ...

Tri-tip is a cut of beef you occasionally see as a special on Texas barbecue joint menus. It’s a tough sell – both literally and figuratively. Compared to brisket, tri-tip is leaner and has what ...

``Possibly you can help me,'' is the plea of C.F.H. of Rock Island to Curious Cook. ``Several years ago I visited in California. We walked the beaches and came across a hot sandwich stand. They were ...

The tri (Triangle) tip is cut from the bottom sirloin. It is moderately priced, tender, flavorful, and lean. Tri tips carve like brisket but eats like steak. It first gained popularity on the West ...

Some regional barbecues frequently take center stage, pushing other styles undeservedly out of the way. But this underrated style earns a spot on your grill.