When flour and water are combined and then stirred, a protein called gluten begins to form. Gluten is wonderful if you’re making bread or bagels, but not if you want your baked goods to be delicate and tender. What that means is that you should beat the cookie dough for this lemon dessert as little as you can while still enuring the dough is fully combined.

Intense and fruity spices like coriander and caraway wake up the flavor of roasted and chilled beef tenderloin. Caper vinaigrette dresses both meat and greens for a gorgeous main.

This versatile taco marinade works wonders on any protein! Why choose just one type of meat? Marinate a few. This recipe makes enough marinade for about 3 to 4 pounds of meat.

This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anchovies, which add a nice pungent accent to the rich meat. The roast beef is served with a simple, flavorful red wine sauce.

Carve the roasts and serve with the juniper jus on the side.

Salty corned beef and sweet, tender cabbage is a perfect combination even when it's not St. Patrick's Day.

In the Food & Wine Test Kitchen, we don’t let a single leftover go to waste. Here we turn leftover roast beef into a Thai beef salad–inspired sandwich, but it would also be delicious with leftover pulled pork, grilled chicken or even seared tofu.

These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.

This warming eastern European short rib stew is best served in deep bowls over buttery noodles.