You have probably seen those sizzling steaks at upscale restaurants, where the inside is juicy, the crust is flawless, and every cut seems to melt on your tongue. What if I told you that you don’t ...

Dear Heloise: I enjoy your column every day in the Oregonian. Concerning the use of molasses in oatmeal or other foods, we found that the nitrates in it can be a migraine trigger to susceptible ...

Any carnivore knows the joy of a steak that's melt-in-your-mouth delicious. Tender, juicy, seasoned to perfection — you get the idea. But you’ve probably also had a few that are tough as leather. That ...

People love to argue about steak. It’s fun, because there are so many variables to disagree over: the cut (ribeye or New York?), the prep method (marinade or salt?), the cooking method (reverse sear?

Getting steak right at home can feel like a challenge. There seem to be so many variables, including picking the right cut, as well as nailing the timing and seasoning. But whether a steak comes out ...