A medium-rare steak and a side of french fries sit on a black plate - Anna_Pustynnikova/Shutterstock The expert shares that the best cut of steak for a classic French ...

Sommelier Derrick C. Westbrook makes lobster frites and one more recipe on this week’s episode of Chefs at Home—with wine pairings and playlists, too. As an Associate Food Editor, Bridget Hallinan ...

Charolais is a breed of cattle from Burgundy prized for its tender, flavorful and marbled (not fatty) meat. Substitute a grass-fed or finished hanger steak to channel the juicy, nutty qualities of the ...

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite. Meat and potatoes. It’s a phrase that’s often used to describe something simple ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. Welcome to Ask Eater, a column from Eater New York ...

BRUSSELS (Reuters Life!) - Paul Ilegems, a retired professor of art history, has a vision of heaven. It involves a simple Belgian pommes frites stand where "human souls ascended eat their fries ...

Flap meat is, by linguistic standards, one of the least appealing cuts of beef—but as soon as you get past that name, it’s a truly special cut, yielding those tender steak tips New Englanders know and ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. Washington, D.C. import Medium Rare is opening in ...