Guy Fieri is especially selective when it comes to where he shops for his prime rib. It needs to come from a specific place with specific qualifications.

One big reason chain restaurants are valuable is for consistency. Ideally, the food at, say, a Chili's in Los Angeles should taste pretty much exactly like the food at a Chili's in Little Rock, ...

For the longest time, the hardest part of the steakhouse experience to replicate at home was to experience that deep, umami-packed, beefy flavor of dry-aged steak. An artisanal butcher in your city ...

New York’s first steakhouses were dungeons. Or so they were called, with love, these basements and back rooms of the mid-1800s where men (and only men) perched on crates and ate beef and bread off ...

Summer means grilling, and Labor Day — despite its relaxed sensibilities — often means grilling for a crowd. This year, tell your guests to bring the drinks and a few sides. Maybe even the plates and ...

Joe Betz, the celebrated longtime owner of San Francisco's legendary House of Prime Rib, has died. He was 86.