From the interplay of fat, tannins and acidity to the Pötter family’s tradition in the Brazilian Pampas, discover the principles of beef and wine pairing and how to choose the ideal wine for each cut.
Understand the differences between the main beef cuts and discover which ones are best suited to each cooking method.
Learn why some beef cuts are known by English, Spanish, or French names, when they actually refer to different cuts, and how butchery techniques, culinary traditions, and meat quality shape the dining experience.
From Texas smoked brisket and Mexican carne asada to Canadian grilled specialties, discover the cuts, techniques, and traditions that define barbecue across the host countries of the FIFA World Cup.
Gathering family and friends around the barbecue is more than a tradition. Research shows why this shared experience is also associated with well-being.
From premium cuts to budget-friendly options, discover 12 choices, what makes each one unique, and how to get the best out of every cut.
More than just a meal, barbecue is a cultural symbol that brings together technique, memory, and social connection — and it even has a date to be celebrated.
As barbecue evolves into a gastronomic experience, a new protagonist is taking center stage. Discover how different types of coarse salt can elevate the flavor of meats—and how to pair them.
