Dan Meyers

THEY MARINATE CUTS THAT NEED IT| For less tender steaks like flank, skirt or round, Wasser suggests a tenderizing marinade that contains acidic ingredients such as lemon juice, flavored vinegar or even Dr. Pepper as well as natural enzymes like ginger or pineapple. Allow a fourth- to a half-cup of marinade for every pound of beef and marinate for six to 12 hours in the refrigerator — never at room temperature. Dry rubs and marinades work best when cooking beef on a grill, Wasser says. Avoid pastes or marinades with high sugar content to minimize burning.

27 steakhouse secrets straight from the experts

June 11, 2020 at 5:03 p.m.

There are few culinary experiences like the one you get at a great steakhouse. However, the perfect cut, the perfect seasoning and the perfect temperature can be hard to replicate...

We canvassed the country for the best bars and restaurants to serve wings that are beloved by both locals and in-the-know tourists. We combed through review sites and existing rankings to find wings that met our criteria: a perfect Buffalo wing is one that's crispy on the outside (even after spending some time on a plate) while remaining juicy on the inside, and completely coated in sauce but not bogged down by it. Speaking of the sauce, it needs to have the right balance of spice to butter without being overly greasy. It's actually a lot harder than it appears to make a perfect Buffalo wing, but the bars and restaurants on this list have it down to a science.

25 places that have some of the best buffalo wings in America

January 9, 2020 at 1:33 p.m.

Whether you're enjoying them at home while watching the game or at one of America's best bars, Buffalo wings are the go-to snack to really get the party started. True...

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