Tempering barely changes a steak. But cooking one straight from frozen beat thawed steak in a blind taste test. Here is what the tests show and how to do it.

Gas vs charcoal is not a flavor contest first. Chef Andres Dangond explains how smoke is made and absorbed, why both grills can taste smoky, and how to pick by time: gas for weeknights, charcoal when you can tend the fire.

A steak sticks to the grill because raw protein bonds to hot metal, then releases once a crust forms. Chef Andres Dangond explains the sequence that stops it: a clean, fully preheated grate, a dry, lightly oiled steak, and patience until it lets go.

A demo chef is not cooking samples. Chef Andres Dangond, who spent nearly a decade doing this work inside Lynx Grills and Middleby, explains what the job actually covers: planning the menu around the equipment, running the floor, training dealers, and turning a taste into a sale.

A range is three control systems sharing one box: a convection oven, a French top, and open burners. Chef Andres Dangond explains when each one wins, the 25 degree convection conversion, and why real control is moving food, not turning knobs.

A flat top is not one temperature. Chef Andres Dangond explains how to build and use heat zones on a griddle: a searing zone, a working zone, and a holding zone, so proteins, vegetables, and eggs all finish at the same time.

Infrared and traditional grill burners cook by different physics: radiation versus heated air. Chef Andres Dangond, who spent a decade demonstrating Lynx grills, explains where each one wins, where each one fails, and why the best grills carry both.

A pizza oven has two temperatures, and most people watch the wrong one. The deck temperature decides your crust. Here are the real numbers by style, from Neapolitan to New York, and how to measure what matters.

Black pepper is a delicate seasoning, not a searing spice. Its aromatics boil off below searing heat and the fine grind scorches into bitterness. Here is the science, and how to use pepper properly.

One of the main reasons why cookies taste better after they've cooled is because the flavors have had time to meld together.

Understanding the temperature safety zone, which refers to the range of temperatures within which food can be stored safely.

A chef's guide to cooking oils and fats: smoke points, flavor, health and versatility compared, so you pick the right fat for searing, frying, roasting and dressings.

It requires a skilled cook with attention to detail, but a properly cooked, well-done steak is beautiful.

Putting a tropical spin on a classic, I've taken the traditional Baked Beans and given them an island-inspired makeover with a dark-aged rum instead of the possibly-obvious bourbon. This recipe has become one of the go-to side dishes for any bbq-themed meal. Try it out, and please let me know how it turned out in the comments below the recipe. Everything below is weighed, not measured in cups, which is how the pot comes out the same every time. This recipe has become one of t

Gas vs electric stoves, compared by a chef: heat control, responsiveness, cost, health concerns and real cooking results, plus what the debate gets wrong.

The 1% rule for seasoning with salt is a simple concept to understand. All you need to know is the initial weight of the food you are

When it comes down to pros and cons, stainless steel pans are considered the superior choice for a number of reasons.

Ghee, also known as clarified butter, is a staple in many cuisines around the world. It is made by melting butter and removing the milk soli

Yes, lactose-intolerant people can eat clarified butter, also known as ghee. Clarified butter is made by melting butter and removing the milk solids and water, leaving only the fat. Because the lactose and proteins that cause lactose intolerance are found in the milk solids and not the fat, people who are lactose intolerant can usually tolerate ghee. However, it is always a good idea to check with a doctor or a registered dietitian to determine what is safe to eat. Because th

When it comes to cooking, precision is key. After all, you don't want to end up with a cake that's as hard as a rock or a soup that's as