Both the bottom and top round come from the back end of the cow, which gets a lot of work and makes the area more lean and tough, but when forced to choose, Moore says, "I like the bottom round if ...

When it comes to cookware, Mother knew best. Or maybe it was Grandma. Or Great-Grandma. What did they care about Calphalon or Magnalite, nouvelle or nouveau? They turned out solid food, and they co… ...

A pot roast cooked with the top round won’t be laden with fat, and those leftovers in the refrigerator won’t turn into a grease monster once cooled. I consider it the king cut for roasts, and ...