USA TODAY Network food journalists around the country named 38 of the best bars in the U.S., including this one in Northwest ...

Forget soggy sandwiches! From pocket-size burners to charcoal cookers for a wonderfully smoky flavour, these stoves came top in our tests ...

A well-curated wine list and a solid bar program make the whole experience feel thoughtfully complete from the first sip to ...

Enjoy an unforgettable outdoor steak cooking session featuring juicy tender steak and bold savory flavor with simple cooking ...

A salad can look like an afterthought when it is only greens and bottled dressing. These 17 recipes bring steak, chicken, ...

Many of us turn to the air fryer for its speed and efficiency. That said, it isn't always the best choice for preparing a ...

The 80-cover restaurant will be led in the kitchen guests by head chef Jordi Sebastianelli, previously of Le Petit Beefbar in ...

Branden Holte grew up in Atlanta knowing McKendrick’s Steak House as one of those restaurant names that carried weight. Now, ...

Chefs and butchers share the most flavorful beef cuts to buy, from premium ribeye and New York strip to budget-friendly bavette, skirt, and flat iron steak.

Running out of pasta salad before everyone gets another scoop is the kind of hosting problem nobody plans for.

Chef David Foulquier, co-owner of Chez Fifi, an acclaimed French bistro in New York, stops by the TODAY kitchen to show how to make an indulgent steak au poivre with hand-cut fries and a tomato ...

This recipe by Smith's Chef Jeff Jackson uses corn, which is in season right now! Try out this Chipotle Cheddar Corn Chowder ...