Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

Earlier this year, I was out with friends for dinner at Pascual, a fun restaurant on Capitol Hill in Washington, D.C., run by chefs Isabel Coss and Matt Conroy. (They are also the team behind ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

We here at The Takeout frequently advocate for marinating your meat -- especially tougher cuts of steak-- before grilling it, but it isn't a catch-all method you should use for every steak you make.

Whether you’re plotting an evening with your buds, hanging out with family, or cooking a nice meal for yourself, grilling steak is always an excellent idea. And while it can be hugely satisfying to ...

These juicy fish steaks are easy enough for a laidback weeknight and bold enough to impress at any dinner party. In this video, Chef Roscoe makes grilled tuna steaks that are topped with a drizzle of ...

Tuna is awash in helpful nutrients like iron and omega-3 fatty acids—not to mention delicious in sushi, salads, and sandwiches—but it is also known for one ingredient that’s not so beneficial: mercury ...

In this video, I’m showing you how to take a Top Blade Roast (also known as Beef Clod) and cut it into tender, juicy Flat Iron Steaks. Whether you’re a seasoned butcher or just starting with your own ...

Susan Ritts, the creator of Putting on the Ritts catering and Crazy Good Dressing, shares her recipe for a light appetizer. Cut tuna steaks into bite size pieces. Put tuna in a large bowl. Add avocado ...

“I’ve never ever, ever, ever sent food back because I can't cut into it,” Ramsay reveals in an upcoming episode After over 100 episodes of Kitchen Nightmares, some restaurants still manage to surprise ...