Also known as the "butcher's steak," hanger lies hidden near the diaphragm. Because it's deeply flavorful and fairly tender, many butchers reserve it for themselves rather than put it on display. This ...

Preliminaries: Pat the chickens dry with paper towels, season inside and out with salt, and refrigerate, uncovered, for at least 1 hour or overnight. Just before cooking begins, soak the butcher's ...

Ordering from a butcher can be a little intimidating. Maybe you know you want prime rib, but there are so many questions, like how much do you need per person or what to avoid when buying prime rib?

A traveling chef should never be without kosher salt, a proper pepper mill and string. Although most home cooks don’t need to be told about the first two, the last might come as a surprise. String is ...