Tim Hayward

Food writer Tim Hayward dives into steak's captivating history, from secret beefsteak societies to the impact of women on steakhouse culture. He reveals how older cows can produce richer flavors and introduces an Argentinian technique for brining steaks to perfection. Chef Kenji López-Alt shares insights from his quest through Seattle for standout teriyaki, emphasizing the art of marination and high-heat grilling. Together, they uncover the hidden stories behind two beloved culinary staples!