Reverse-searing involves baking a steak at a low temperature and finishing it in a hot skillet. It helps your steak cook ...

The perfect sear is all about an extremely hot pan that scorches the exterior of meat before the interior has a chance to cook through. But, to achieve a thicker crust, the secret lies in the opposite ...

Getting a good sear, or browning, on any meat doesn’t just add flavor, it helps with texture, too. And the key to getting that browning is achieving the Maillard Reaction. To do that, you need heat.

Here's my holiday conundrum, and I bet you can relate: I am in charge of this year's holiday meal, which will feature a big standing rib roast. Everyone in my family wants their meat rare, but I want ...

Searing a steak sounds difficult, but it doesn't have to be. Start by learning the truth about one of the biggest searing ...

This video walks beginners through an easy, flavorful chili recipe that uses the Maillard Reaction to sear the meat for rich ...

Even during the summer barbecue season, it can be challenging to find enough time in your day to smoke a brisket or grill fall-off-the-bone ribs. When colder weather returns, there’s even less ...