Dry-aging is a highly controlled process in which meat sits out for weeks to months in a refrigerated space with regulated temperature, humidity, and airflow. It's particularly popular for steak ...

Alton Brown's recipe for dry aged chimney porterhouse also offers similar dry aging instructions, but uses paper towels instead of cheesecloth and you have to change the paper towels when they get ...

It's an award-winning product made for the serious, meat-eating carnivore who has turned his or her kitchen into an improvised meat locker on more than one occasion in the name of a good steak. The ...

Alton Brown has always been something of an anomaly in the food media landscape. When he first launched "Good Eats" in 1999, it was unlike any other cooking show on the Food Network, from the way ...

It's true that dry-aging does wonders for texture, but only because the steaks that are most likely to be dry-aged — strips and ribs — are already tender. ... • Alton Brown, Man v. Food, ...