Quality grades for beef were established in 1927 to create uniform standards by which to judge meat. These grades measure the overall flavor, tenderness, and juiciness of the meat based its age, marbling, color and texture.
The USDA grades are:

Prime - Prime beef is the best quality, with only about 2% being graded so. [...]

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I love fresh bread and have started experimenting with no-knead recipes (of which one attempt you’ll see on Monday), but I thought I’d first do a quick run-down of the different types of flour out there. Flour is essentially any sort of ground grain, seed or legume.
White Flour
This flour, the one you’ll probably use [...]

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This is part two of my investigative report into rice. Feel free to read part one, where I break down the difference between brown, white, and the infamous parboiled rices.

Today I will discuss long, medium, and short grain rice. I will also mention popular specialty varieties which you might [...]

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This is part one of my two part overview of rice.  You can get part two here. 
Rice is an important source of energy for much of the world, constituting 3/4 of the daily energy for Cambodians, and consumption increased in the U.S. substantially over the last half century. It surprised me to read that [...]

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What’s the deal with lettuce? It has one name, but many different kinds. Lettuce is a bit of a mystery to me - I generally don’t know what kind I’m eating or what it is supposed to taste like. Therefore, I’d like to give a brief overview of the four main types of lettuce [...]

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I like cheese. A lot. My mom and I joke that adding cheese to any dish will make it good. In lieu of my first recipe, grilled cheese, I wanted to discuss the history of cheese. Although I enjoy cheese quite a bit, I generally stick to the staples: cheddar, [...]

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