Creshonda Smith
Creshonda Smith is a seasoned writer and editor with over 10 years of experience creating compelling content across industries, including food, lifestyle, legal, and more. She holds a master’s degree in clinical social work from The Ohio State University but chose to transition into a full-time writing career to follow her passion for storytelling.
Her work has been featured on major platforms such as MSN, Yahoo!, and Apple News. When she’s not crafting engaging content, Creshonda enjoys traveling, reading, learning new things to share through her writing, and unwinding by playing UNO with her family.
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How to cut flank steak for perfectly tender results every time
Learn exactly how to cut flank steak—identify the grain, slice properly, and master simple tricks for juicy, tender results every single time.
The best steaks to cook sous vide for perfect doneness every time
Discover the best steaks for sous vide, from ribeye to short ribs, with tips on timing, temperatures, and finishing techniques for perfect results.
How to cook filet mignon like a Michelin chef
Learn how to cook filet mignon with this foolproof guide to searing, oven-finishing, and topping it with the perfect butter or sauce.
What steak is the most tender? A guide to the softest, juiciest cuts
Looking for the most tender steak? From filet mignon to ribeye, learn which cuts are the softest and how to cook them for maximum flavor and juiciness.
The best steak seasoning for any cut
Unlock the best steak seasoning secrets with expert tips on spices, herbs, and techniques to enhance flavor and create the perfect steak every time.
How much protein is in steak? Here’s a breakdown of how much you’re getting
Discover how much protein is in steak, how different cuts compare, and why it’s one of the best protein sources for muscle growth and overall nutrition.
What is flank steak? The underrated cut that deserves more attention
Flank steak is lean, flavorful, and budget-friendly. Learn how to cook, slice, and use this versatile cut for the best results.
Sous vide ribeye: The foolproof way to a perfect steak
Sous vide ribeye guarantees perfect doneness and tenderness. Learn the best temps, seasoning, and searing techniques for a steakhouse-quality meal.
The best beef for braising: Cuts that deliver deep flavor and tender results
Discover the best beef cuts for braising, from chuck roast to short ribs, and learn pro tips for deep flavor and melt-in-your-mouth tenderness.
How to cook cube steak: Tender, flavorful, and easy
Learn how to cook cube steak to tender perfection with the best methods, homemade gravy, and expert tips for a flavorful, comforting meal.
How to marinate steak like a pro: Tips and tricks you need to know
Learn how to marinate steak like a pro with expert tips on flavor, tenderness, and the perfect marinade recipe for juicy, delicious results.
How to cook the perfect steak in an air fryer: Tips for juicy results
Cook a juicy, flavorful steak in your air fryer with these expert tips. Quick, easy, and delicious—no grill required!
Restaurant quality on the horizon: How to cook sirloin steak
Learn how to cook sirloin steak perfectly with the best methods, from pan-searing to broiling, for a juicy, flavorful bite every time.
How to sear a steak: Achieving that perfect crust
Learn how to sear a steak perfectly with expert tips on achieving a delicious crust, selecting the right cut, and mastering essential techniques.
Beyond Meat teams up with NBA stars for a plant-based slam dunk
Beyond Meat and the National Basketball Players Association (NBPA) have joined forces to release a one-of-a-kind cookbook, Go Beyond the Buzzer: A Plant-Based Cookbook Inspired by NBPA Members.