Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has ...

The holidays are upon us, and if you celebrate Christmas, we are just days away from what is hopefully a day full of love. One of the best parts about Christmas is the dinner spread, and if you've ...

Cooking prime rib can take hours or even days with prep. So how do restaurants get it right every time? It comes down to the cut, sear, and expert technique.

When roasting prime rib, the debate usually comes down to high heat versus low-and-slow. Each approach excels at something different—but neither delivers the best possible result on its own.

"Can you think of anything more festive for Christmas dinner than a perfectly cooked prime rib?" asks The Pioneer Woman. That's a rhetorical question, of course. Because of the many Christmas roasts ...

It takes reporters, editors, and resources to do this work right. Your donation keeps that work alive. To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, ...