I got to eat around town, including some impressive new places showing the traditional depth and the continuing innovation of the city's cuisine.
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1. If you purchase the baguette, you have earned the right to rip off the end and eat it on the way home.
LYON, France (AP) — Salad, the menu at Notre Maison says, is for rabbits.
And they're not kidding. Anybody coming to this traditional...
One of the joys of charcuterie is that great cured meats can and do come from anywhere.
The things that show up in my fridge these days (now that I live with a chef) are much closer to alive than they look by the time they reach Key Foods.
Food & Wine names America's great producers and purveyors of cured meats.
Think charcuterie is just a foodie fad?
Chi Spacca, a new restaurant by Mozza business partners Mario Batali, Nancy Silverton and Joseph Bastianich...
Meat, meat and more meat.
And Craig Deihl is responsible, of course.
We're going to start today with the easiest part of charcuterie: eating it.
By using the same principals applied to meat, Charlito began making a meatless fig salami.
As owner of Heritage Meats, an artisan butcher shop that specializes in organic, locally grown and sustainable meat products and services, Tracy Smaciarz can also tell a lot about a particular animal by visiting them at the farm.
Chef, butcher and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Chicken Italian, Lamb Merguez and Chorizo.
In this three-part "in the Kitchen" special, Camas Davis, founder of the Portland Meat Collective and former food journalist, demonstrates how to butcher a pig.
Winemaker Rudy Marchesi has crafted his life around a world devoted to food. He has carved out a communal "little five acre food oasis" he calls home.
Offal is described as the "entrails and internal organs of a butchered animal," which tend to be less common meat cuts and pieces. It seems strange to...
The Kocurek Family of Austin, Texas are the stars of this short film (part of Christian Remde's Twelve Films project) that discusses the history and c...
Nose-to-tail eating sounds like a trend, but it's really just good practice. Indeed, even before British chef Fergus Henderson made "whole beast" cook...
We've chosen the 25 best places for pizza around the country from new guard spots -- including a Bay Area pizzeria that uses locally-milled flour -- to century-old East Coast institutions.
Good ideas are often born on tight budgets, long exhausting hours, and bucket loads of passion.
Who knew that merguez is supposed to be made in the smaller and more delicate lamb's intestine, not the bigger, sturdier pig's intestine which I used?
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