Getting a good sear, or browning, on any meat doesn’t just add flavor, it helps with texture, too. And the key to getting that browning is achieving the Maillard Reaction. To do that ...

But did you know that there are also different kinds of crab meat as well — specifically white and brown crab meat? While this might remind you of how poultry is split into light and dark meat ...

The founder of the world's biggest plant-based meat company has suggested that a tax on meat could help tackle some of the problems from growing meat consumption. Asked if he backed a tax on meat ...

Add the meat and fry until brown all over. Remove with a slotted spoon and set aside. Add the remaining oil and fry the bacon for a few minutes until crisp. Add the onion and celery, and fry over ...

This week we speak to Ethan Brown, the boss and founder of vegan food company Beyond Meat. Ethan Brown's 12-year-old son eats a burger almost every day. It may not sound like a diet a parent would ...

1. Set the oven at 350 degrees. 2. In a heavy-based flameproof casserole or Dutch oven over medium-high heat, heat the ...

Adding the savory flavor Although the texture is essential, meat also has a distinctive savory and umami flavor. A set of chemical reactions called Maillard browning helps develop the complex, rich ...