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Gaga's Dress Jerky? Here's How to Make Cootie-Free Jerky.

Meathead | Posted 05.25.2011 | Home
Meathead

The thought of storebought jerky and all its preservatives is almost as unappetizing as eating the well-worn gown from the Gaga collection. So here's how to make your own simple and delicious jerky.

The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

Meathead | Posted 05.25.2011 | Home
Meathead

Concords are vitis labrusca, the grape variety that was found growing wild in North America by the Native Americans. It has a powerful, distinctive flavor that we all know and love.

Unfuddling The Many Different Cuts Of Pork Ribs

Meathead | Posted 05.25.2011 | Home
Meathead

Here's what you need about the most popular cuts before you fire up the grill this Labor Day.

What Mika Brzezinski Eats In A Week

Grub Street New York | By: | Posted 05.25.2011 | Home

"I've never eaten so much in my life," Morning Joe host Mika Brzezinski says of her stint as a guest judge on Top Chef this summer. "The food was all ...

Gooey Grilled Cheese on the Grill

Meathead | Posted 05.25.2011 | Home
Meathead

Dunno why they call it "grilled" cheese 'cause most of the time it is made in a frying pan or a broiler or a griddle. Ever have one made on a grill READ MORE Grilled Eggplant Parm Recipe: Less Grease, More Flavor! BBQ Pitmasters: Week 3 of Ongoing Coverage Of TLC's Barbecue Competition Meathead To Go Meatless: Call Me Potatohead

Grilled Eggplant Parm Recipe: Less Grease, More Flavor!

Meathead | Posted 05.25.2011 | Home
Meathead

If you love "Eggplant Parmesan" as served in most Italian restaurants, you are in for a treat, because this simple grilled version just runs circles around it.

BBQ Pitmasters Finals: Whole Hog Cooked Old School On Concrete Pits, a Fitting Finish with $100,000 to a Real Chef From Iowa

Meathead | Posted 05.25.2011 | Home
Meathead

An old fashioned down home Southern barbecue for a highpoint climax to an uneven series. READ MORE Gaga's Dress Jerky? How to Make Real Beef Jerky Purple Passion Concord Grape Pie

Restaurants Using Foursquare To Interact With Customers

Nation's Restaurant News | Posted 05.25.2011 | Home

Restaurants are increasingly exploring how location-based social networks like Foursquare can help build customer traffic. With consumers' increased a...

Grilled Spaghetti? Try this Fired Up Marinara Sauce

Meathead | Posted 05.25.2011 | Home
Meathead

"Why aren't Italians famous for barbecue? The spaghetti keeps falling through the grates." Anonymous It is August and the world is awash in tomatoes....

Meathead To Go Meatless: Call Me Potatohead

Meathead | Posted 05.25.2011 | Home
Meathead

Will I change the world? No chance. But this meatlover's voice is one more in a growing chorus and perhaps together we can change farming in the US.

The Zen of Burger Condiments

Meathead | Posted 05.25.2011 | Home
Meathead

I'm all about perfecting the old tried and true, so I keep the condiments simple and let the beef shine through. READ MORE How to Grill Great Steakhouse Steaks The Ultimate Grilled Corn On The Cob A Taxonomy Of Regional American Barbecue Sauces & Recipes The Most Important BBQ Concept For Backyard Cooks

How to Grill Great Steakhouse Steaks

Meathead | Posted 05.25.2011 | Home
Meathead

Regardless of what cut of steak you cook, there are some basic tips and techniques that can raise your game, and when you master them, you will have your guests reeling in deliria.

The Ultimate Grilled Corn On The Cob

Meathead | Posted 05.25.2011 | Home
Meathead

The best way to cook corn is on the grill, and I have a few tricks that you can use. This corn is so good, it should be illegal. READ MORE A Taxonomy Of Regional American Barbecue Sauces & Recipes Searing Steaks: Two Paths to Nutty Brown Nirvana The Most Important BBQ Concept For Backyard Cooks

A Taxonomy Of Regional American Barbecue Sauces & Recipes

Meathead | Posted 05.25.2011 | Home
Meathead

Barbecue has evolved along disparate paths around the nation, led down these trails by the racial and ethnic immigrants. Indeed, barbecue sauce is a purely American cultural phenomenon.

How Real People on Real Budgets Can Afford Organic

Robyn O'Brien | Posted 05.25.2011 | Home
Robyn O'Brien

If your family is anything like mine, then you've most likely got some picky eaters, limited time and a limited budget in a world of soaring food prices. Here are a few tips for those who want to start buying organic food but don't want to pay the high price.

The Psychology of Weight Loss

Irene Rubaum-Keller | Posted 11.17.2011 | Healthy Living
Irene Rubaum-Keller

Many people often underestimate both the portion sizes and the calories in the foods they eat. Trust me, I know first hand about that one.

Fish Suffer and Feel Pain According to the Latest Science

Marc Bekoff | Posted 05.25.2011 | Denver
Marc Bekoff

A strong case can be made for protecting fish and other aquatic animals from harm.

July 4th BBQ Tips & Recipes for Burgers, Dogs, Ribs, & More

Meathead | Posted 05.25.2011 | Home
Meathead

Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July.

A Huge Debate

Shannon Cutts | Posted 11.17.2011 | Healthy Living
Shannon Cutts

Our ability to mentor the next generation into genuine respect - even love - for their bodies will be in direct correlation to our ability to model that same bodily respect and love in our own lives.

Wonton Skins to the Rescue, Leftovers Beware

Big Girls, Small Kitchen | Posted 05.25.2011 | Home
Big Girls, Small Kitchen

Wonton skins are an unwanted leftover's best friend. I discovered using them for making ravioli, and it opened up a world of possibility, giving a second life to the odds and ends in my fridge.

An Eating Club for the Brave: The Gastronauts

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

I hope you find, like I did, that their mission goes so much further than finding weird stuff for you to eat, it's about enjoying the flavor of cultures, meeting new friends, and honoring animals from nose to tail.

Deploying Our Youngest Solders in the 'War on Obesity'

Shannon Cutts | Posted 11.17.2011 | Healthy Living
Shannon Cutts

WE are the ones who are afraid of calories, diets, fat, obesity. Our kids are just caught in the crossfire.

The World's Most Expensive Raw Fish: Still a Bargain

Raúl de Molina | Posted 05.25.2011 | Home
Raúl de Molina

Masa is a bargain when you consider that he still charges almost the same as what I paid 16 years ago. No inflation here.

Michael Pollan On Jonathan Safran Foer, Food Trucks, Nose-To-Tail, Salt, Sugar, His Last Three Meals, And More In Exclusive Interview (PHOTOS)

Colin Sterling | Posted 05.25.2011 | Home

Michael Pollan On Safran Foer, Nose-To-Tail, Food Trucks, Salt, Sugar His Last Three Meals, And More (PHOTOS)

Porchetta: That Pig Stole My Heart

Robert Rosenthal | Posted 05.25.2011 | Home
Robert Rosenthal

Bulbous chunks of pure porcine pleasure, redolent of garlic and rosemary, coupled with the salty crunch of its cutaneous covering, constitute what is at once a cardiologist's nightmare and a carnivore's wet dream.