Keep in mind ordering ground meat under cooked is not the same as ordering a steak or game meats. Unless the meat is seared on all sides before being ground up (similar to what Lick's does), there is a very high risk of contamination.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Choose Ground Meat
Ray Venezia of Fairway in New York calls it chop meat; we call it ground beef. Semantics aside, red meat does not have to be red all the way through.
How to Store Ground Meat
Your ground meat should not sit around in the fridge. Freeze it if you're not going to use it the same day. Ray Venezia of Fairway Market shares his wisdom.
5 Simple Knife Safety Tips
In the space of 45 seconds, Jeffrey Elliot, coauthor of the Complete Book of Knife Skills, shares five knife safety tips that will keep you Band-Aid-free in the kitchen.
Because life is too short not to be a kid sometimes.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.