I would like to try and make beef goulash, but please can you tell me which cut of beef I should ask for at a butcher's shop? I don't want anything that becomes too stringy.
In what is an ever-evolving industry, food ingredients and additives now are used to meet consumer demands for taste, colour, texture, freshness, aesthetics, and nutrient value. Industrial food ...
Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...
Sparkling sugar gives them a dazzling finishing touch. These pig-shaped chewy cookies with a zippy ginger flavor come to us from recipe developer and cookbook author Andrea Nguyen. Robust flavors ...