I grew up in what some might call a meat-and-potatoes home. This in no way resembles my current diet, but during my childhood, steak made its way onto the dinner table once or twice a week. With this ...

On days where you really feel like you’re in your chef bag and you’ve come up with a nice meal, there’s nothing like the anticipation of a well seared steak from a scorching hot frying pan. I’ve saved ...

Frequent flipping also helps keep the pan hot (because you're not dumping new cold surface area onto it all at once) and ...

Most home cooks rely on more than one frying pan, from nonstick to cast iron. Which should you add to your repertoire? A great frying pan will distribute heat well to cook food evenly. By Mary H.J.

Shoppers love HexClad for its nonstick and scratch-resistant cookware, and you can save hundreds of dollars when you bundle.

Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes. Transfer seeds to spice mill or coffee ...

Pat the steak dry and season generously on both sides with salt and pepper. If the steak is too long to fit in the pan, cut the meat in half. In a heavy 12-inch skillet, heat the oil over medium high ...

When it comes to cooking steak, science confirms that the cut of meat is only one factor. Your cookware of choice (and how hot it can get) also plays a massive role in helping the meat to retain its ...

Steaks will be cooked to perfection tasting juicy and extremely flavourful - all things to one simple, unusual trick ...

All you need is a pan, three ingredients (well, beyond the rib eye, that is), and a careful eye.