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The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling. ...

To mimic the flavor of Turkish red-pepper paste, Silvena Rowe uses a combination of red bell peppers and jalapeñ...

The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting...

At Distrito in Scottsdale, Arizona, Jose Garces focuses on barbacoa dishes: meats cooked over an open fire or in a pi...

In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dr...

Topped with a sweet onion and apple pan sauce, these ham steaks are great for a quick meal. Slideshow: Terrific Ham ...

This sticky-sweet glaze can be used on any kind of cooked pork. Slideshow: Superfast Pork Recipes

At his new chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook h...

A French press makes full-flavored coffee with a rich body. Here, Michael Phillips, of Los Angeles’s Handsome Coffee ...

Brewing coffee with a paper filter–lined Chemex carafe makes light-bodied coffee with a bright flavor. Here, Michael ...

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