Can you spot the difference on this before and after photo of uncooked beef? A food trick that costs less than $2 will change your cooking forever. Well, apparently you can and all it costs is $1.80 — ...

Chicken can dry out in a snap. A few methods, like brining, marinating, and cooking over low heat can help, but there’s another technique that you should take advantage of. For a juicy, tender slice ...

Velveting meat before stir-frying makes for a better and softer texture. The 30-minute method uses pantry staples you probably have on hand. Cornstarch or baking soda work equally as well. If you turn ...

Ever taken a bite out of a Chinese restaurant stir-fry and asked yourself how they make the beef so soft it literally melts in your mouth? It’s disappointing when your own version at home ends up ...

This video shows how to make Chinjao Rosu, a Japanese-style pepper steak stir-fry made with thinly sliced pork or beef. The ...

Ever find that you can't completely replicate the tender moist silkiness of restaurant stir-fried meats in your own wok? Most Chinese restaurants use a technique called velveting to ensure meat stays ...

Indulge your taste buds with our irresistible recipe for Savory Velveted Beef with Chinese Black Bean Sauce. This mouthwatering dish combines tender strips of beef, marinated to perfection, with a ...

A chef tosses a fiery stir-fry in a wok - Gorodenkoff/Shutterstock According to Gentile, "[Flat iron] has beautiful marbling and holds up well to high heat, making it ...

If you turn to takeout because you don't think you can replicate that tender and succulent texture of meat found in Chinese or Thai restaurant stir-fries at home, I'm here to share that your solution ...

Velveting is the key to unlocking the true potential of your homemade stir-fries. Simply Recipes / Sarah Crowder If you turn to takeout because you don't think you can replicate that tender and ...