The hardest part about frying bacon is finding that textural equilibrium. Me, I like my bacon on the meatier…
Due to the popularity of a certain sock puppet in the 80s, lamb chops seem to be the cut of young sheep that gets…
Let’s start with an obvious statement: Steak birds is a bonkers name for a dish.
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In a fascinating piece over at The New York Times today, Nathaniel Popper investigates a question I’ll admit I’d…
Knobby and fatty, with protruding discs of marrow, oxtails turn off a good many home cooks before they even get a…
My Cantonese in-laws were in town last weekend to spoil our toddler and make us tasty Chinese food. The talk turned…
I enjoy a good meat tube and, after many people brought the video to my attention, I decided making this meat molder…
The president of the United States is a liar who claims to be a billionaire and rode that cache all the way to a…
Are there two groups of people more determined to annoy each other than meat eaters and vegans? Whether it’s a…
How we describe and market food obviously impacts how appealing it sounds. Honey? Sounds great. Congealed bee spit?…
10-year-old Xavier Cunningham is going to write one hell of a “What I Did This Weekend” essay. On Saturday, the…
I’ve eaten my fair share of deliciousness in Chicago’s Pilsen neighborhood, arguably home to the city’s best Mexican…
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Crime podcast Serial’s first season and second seasons were markedly different from each other, to say nothing of…
There are very few dishes—or moments—that can’t be improved by the addition of fat, salt, and heat, which may…
A jar of rillettes is a wonderful thing. French in heritage, it’s a seasoned meat spread slowly cooked in its own…
My grandfather was an eater of many meats—even possum—but he did not care for the texture of wild boar. His recipe…
Welcome to Old Folks Food Week, where we resurrect and celebrate the delicious dishes of yore.
Our cultural definition of “meat” has expanded greatly in recent years, as companies like Beyond Meat and Impossible…
I’m giving this Daily Mail story about “embarrassed” British vegetarians enough skeptical side-eye that it’s…
Since 1964, an auction taking place at the Kentucky State Fair has sold what it calls a “grand champion ham” for…