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.
This is how to make beef tips worthy of the Kentucky Derby
Chef Robert Lopez’s slow-cooked beef tips bring rich, bold flavors to the Kentucky Derby dining experience, crafted with seasonal ingredients and meticulous technique.
Do you cut with or against the grain? Here’s the truth when slicing steak
Cutting steak against the grain is key to tenderness. Learn how to find the grain, slice it right, and avoid turning making the meat too tough to chew.
5 mistakes to avoid when learning how to grill top sirloin
Avoid common grilling mistakes and learn how to grill top sirloin so that you get tender, juicy results every time.
7 must-know tips for the best burger seasoning for grilling
Elevate your cookout game with the best burger seasoning for grilling — bold, balanced, and built to bring out the best in every juicy bite.
How to start a charcoal grill: It’s easier than you think
Learn how to start a charcoal grill with confidence, from setup to lighting, plus one underrated step most guides leave out.
Dry rub vs. marinade: Which one’s really worth the hype?
Learn when to use a dry rub or a marinade for maximum flavor, tenderness, and crust — plus how to combine both for next-level results.
How to make ham glaze without the hassle: Timing, technique, and flavor
Learn how to make the perfect ham glaze with simple ingredients, pro tips, and flavor variations to create a beautifully caramelized, delicious ham.
How to carve a spiral ham like a pro
Carve a spiral ham like a pro with this step-by-step guide on slicing, serving, and making the most of every delicious piece — without the frustration.
Dry aged vs. Wet-aged beef: What’s the real difference?
Explore the bold flavors of dry-aged beef vs. the juicy consistency of wet-aged. Learn which one suits your taste, budget, and steak-night goals.
How to cook a thick steak without screwing it up
Master thick steak cooking with pro tips on reverse searing, basting, and resting to get a crusty exterior and juicy center every time.
How to tell if steak is bad: Simple signs to keep you safe
Learn easy ways to tell if steak has gone bad by using color, smell, and texture checks, plus smart storage tips to keep your meals safe and delicious.
Joshua Weissman’s at-home Kentucky Derby menu brings bold flavors to race day
Chef Joshua Weissman’s bold, Southern-inspired menu brings Kentucky Derby flavor home with easy, crowd-pleasing bites and a bourbon-fueled cocktail.
Orlando’s newest must-try: This celebrity-approved cheesesteak
Big Dave's Cheesesteaks has opened a brick-and-mortar location in Orlando, which is a huge milestone for a business that had humble beginnings in a gas station.
Should steaks be marinated? Let’s settle this once and for all
Wondering if steak should be marinated? Learn which cuts benefit, when to skip it, and how to build the perfect marinade without ruining your meat.
Sous vide salmon gives you perfectly cooked fish every time
Sous vide salmon guarantees perfect tenderness and rich flavor. Learn the best temps, seasonings, and finishing touches for a foolproof, restaurant-quality meal.
How to cook lamb chops like a pro with simple techniques
Learn how to cook lamb chops with this step-by-step guide on seasoning, pan-searing, grilling, and roasting for juicy, flavorful results every time.
Traeger introduces the Flatrock 2 Zone: a compact griddle for small outdoor spaces
Traeger's new Flatrock 2 Zone griddle packs pro-level performance into a compact design—perfect for small patios and big flavor.
How to cook steak medium rare without overdoing it
Learn the art of cooking a perfect medium-rare steak with expert tips on seasoning, searing, and achieving that ideal warm, red center.
How to make tender pulled pork sous vide style
Make ultra-tender, juicy pulled pork with sous vide. This step-by-step guide covers seasoning, cooking, and finishing for perfect shredded pork every time.
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.