As celebrations heat up for the 4th of July, Wyoming beef shines with grilling strategies to help everyone serve up the best ...

MDARD says it’s important to practice good hand hygiene while preparing and handling food. Those steps include using soap and ...

The Michigan Department of Agriculture and Rural Development (MDARD) is offering the following food safety reminders to help Michiganders prepare for 4th of July picnics and barbecues: ...

Seafood-infused omelets, shrimp and grits with a California twist, and lobster-topped avocado toast demonstrate that seafood ...

Two tomahawk ribeyes seared to perfection at 1500ºF on the Blazing Bull Grill! <a href=" These steaks weighed 3.25 pounds ...

Grill the steak. Grill over direct high heat until desired doneness. Let it rest for a few minutes, then cut against the grain on a slight diagonal into 1/2-inch-wide strips.

In this sizzling steak temperature guide, learn the difference between rare, medium-rare, medium, medium-well, and well-done ...

Ingredients: 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds) 1 small eggplant, cut crosswise into 1/2-inch thick slices 2 large red or yellow bell peppers, cut lengthwise into ...

“It’s all about guest comfort from the moment they arrive,” says Louree Elena Maya, Luxury Experience Host at Imaginaria ...

Use a meat thermometer to check the temperature. (120°F is rare and 130°F is medium-rare.) Remove the steak from the grill, tent with aluminum foil, and allow the meat to rest for 10 minutes.

Summer temperatures have cranked up to 'HI,' and many Americans will be turning up the heat another notch as they light the ...

Follow these temperature guidelines to ensure grilled food is safe for consumption: 145 degrees: Whole cuts of beef, veal, lamb and pork, including fresh ham (allow meat to rest for 3 minutes ...