TIP OF THE DAY: Dry Aged Beef

For the best steak experience, splurge for dry-aged. Porterhouse steak from Morton’s The Steakhouse. If you’re looking for a great piece of beef, experts and connoisseurs will tell you that the best is dry aged for 30 days or longer. Aging the beef allows a steer’s natural enzymes to break down its tough connective tissues.…
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FOOD FACTS: The Difference Between Baking & Roasting

What’s the difference between roast chicken and baked chicken, both made in the oven? One is cooked whole, the other in pieces with some liquid (photo © Mackenzie Ltd..   Both take place in an oven, so what’s the difference between baking and roasting? They’re the same process: cooking the food in an airtight device,…
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RECIPE: Smokey Chicken Burger

Yesterday was all about cheeseburgers. But what if you don’t eat red meat and cheese, or simply want a change? Our solution is smokin’: a smokey chicken burger topped with smoked Gouda and smokey barbecue sauce. To make it even more special, a ciabatta roll replaces the burger bun. Get the recipe. Find more chicken…
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VIDEO: How To Cook A Perfect Ribeye Steak

  Summer may be unofficially over, but it’s still good grilling weather. How about a delicious ribeye steak? THE NIBBLE’s video of the week, featuring Chef Elias Iglesias from Morton’s The Steakhouse, demonstrates how to grill the perfect ribeye steak, expertly seared and juicy. You’ll also learn how to touch a steak to determine if…
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