Brown ground beef in a skillet, in a pressure cooker, or in the oven—yes, really—and get equally delicious results every time.

No need to mess with stirring ground beef on the stove. This alternative cooking method will get it just as brown and crispy ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I don’t know why I find making corned beef from scratch so intimidating. Perhaps it’s the fact that the project ...

Beef tallow is rendered fat from any part of a cow. A butchery by-product, it’s related to but less locationally specific than suet, which is the fat that surrounds the organs of cattle or lambs. Like ...

The average American eats more than 53 pounds of ground beef each year, according to the United States Department of Agriculture (USDA). That makes it the second most-consumed meat, just behind ...