At the end of a long, hard day, few things satisfy meat eaters more than a juicy, tender cut of steak — as long as they don’t mess it up during the cooking process.
For many people, having a steak dinner means digging into the back of your freezer, pulling out that slab of meat you’ve been saving, and letting it thaw. But food scientist Guy Crosby, a Harvard professor of food chemistry and science editor for America’s Test Kitchen, says the thawing process may actually lessen the flavor and texture of your rib eye, strip, or t-bone.
If accusations of Stolen Valor, and the false claim that he is an active member of the American Legion in Parker County aren’t enough to convince you, please read the following summary of Matthew Drikas’ work history since 2008. Information herein was taken from 
