Seriously, braising has got to be one of my favorite and most rewarding ways to cook beef. It turns some of the toughest cuts into melt-in-your-mouth, delectable dishes. Everyone knows that ...

Braising meat is an excellent way to feed a crowd without spending a fortune. Not only that, but it's a great option for turning tough, inexpensive cuts of meat into dinner party-worthy dishes.

This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work ...

Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...

Beef cheeks are a cheap cut of meat, but once slow-cooked, they are meltingly tender and full of flavour. Put the beef cheeks in a dish and top with the wine, bay, garlic and shallots. Cover and ...