Baking soda tenderizes meat by raising its surface pH, making protein fibers less tightly bonded. Velveting with baking soda is best for meats with high surface area, such as sliced chicken or ground ...

A bowl and spoon containing baking soda on a stone surface - Jayk7/Getty Images I mostly avoided cooking meat throughout my 20s for a number of reasons. Not only was it a bit too pricey for my very ...

The secret to the most tender, juicy meat doesn't just lie in the cut you choose. While marinating and slow cooking are two common methods to create more succulent meat, there's a quicker and easier ...

When I wrote about adding baking soda to ground beef for better browning and moisture retention, the readership was starkly divided—those who think this chemical reaction is pure snake oil, and those ...

As a teen, I was confused when I read a box of taco directions. I remember the step after cooking the ground beef was something like “drain off the water.” What water? It only took one time, and then ...

The best marinades for grilled meats have certain things in common. A good amount of sweetness. Lip-smacking acidity. Complex flavor. But what if there’s something that already has those things going ...