Dry aging intensifies flavor and tenderness. These chain steakhouses take it seriously by aging their beef in-house for ...

These dry-aged steaks are spending at least 42 days in the chain's dry-aging cabinets, so yes, this funky bit of meat science is taking place on-site. While it might seem a little unnecessarily ...

Dry-aging beef is an intersection of art and science. This ancient food prep technique intensifies the rich, beefy flavors of the meat and makes it more tender at all once. To pull it off, a raw steak ...

A display of dry-aged fish reflects flames from the grill at Theodora in Fort Greene. Photo: Hugo Yu On a recent Sunday evening at Theodora in Brooklyn, the main attraction wasn’t the plush pockets of ...