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Meat

GoogaMooga Sneak Peek: Landhaus' Melt-in-Your-Mouth Bacon Sticks

Liza de Guia | Posted 05.16.2013 | Taste
Liza de Guia

Melt-in-your mouth, thick cut bacon on a stick: A preview of what's in store at GoogaMooga this year!

Back to the Grind: 10 Ways With Ground Beef, Lamb, Chicken and Turkey

Blue Apron | Posted 05.15.2013 | Taste
Blue Apron

Ground meat dish that make us think of home.

GoogaMooga Sneak Peeks: Jeepney's Cured Pork Chori Burger

Liza de Guia | Posted 05.15.2013 | Taste
Liza de Guia

"When it comes to Filipino food, everything's gotta be BIG."

Eating As Though the Environment Mattered

Bruce Friedrich | Posted 05.15.2013 | Green
Bruce Friedrich

Every time we eat meat, it's as though we're throwing away 6-20 calories worth of grains and legumes for every calorie we take in. Plus, we're contributing to exponentially more water use, desertification, air pollution, global warming, global poverty, and more.

10 Cocktails Containing Meat

Anneli Rufus | Posted 05.14.2013 | Taste
Anneli Rufus

These vegan-repellers bring a whole new meaning to the term "Bloody Mary."

Actually Make Dinner in 40 Minutes

Blue Apron | Posted 05.10.2013 | Taste
Blue Apron

Here's how to set your kitchen pace to fast forward.

Fäviken: The Meal as a Ceremony

Dark Rye | Posted 05.06.2013 | Taste
Dark Rye

Chef Magnus Nilsson, of Fäviken - arguably the most isolated, serious restaurant on the planet -takes hyper-localism to an almost absurd level. What he doesn't forage, he grows in a lantern-lit root cellar and his own vegetable garden.

Red Meat and Eggs on Trial Again, But Jury Is Still Out

Chris Kresser | Posted 05.01.2013 | Healthy Living
Chris Kresser

For more than half a century we were told that red meat and eggs are bad for us because they raise our cholesterol, only to find that the evidence supporting this hypothesis is weak at best. Let's not make TMAO the new cholesterol.

A New Beef With Meat and Eggs? My Gut Reactions

David Katz, M.D. | Posted 04.30.2013 | Healthy Living
David Katz, M.D.

For now, my gut reaction to the news about TMAO is that context matters. It's not really just about meat or eggs in the diet, but about the overall dietary pattern, the kinds of meat, the feed and treatment of the egg-laying hens, and our exposures to chemicals and antibiotics.

B.A.S.I.C Braising

Jeffrey de Picciotto | Posted 04.30.2013 | Taste
Jeffrey de Picciotto

To brown or not to brown? To cover or not to cover? To strain or not to strain?

Antibiotic-Resistant Bacteria: Big Ag Washes Its Hands of Any Responsibility

Andrew Gunther | Posted 04.26.2013 | Green
Andrew Gunther

The "cook it properly and everything will be ok" spin is just Big Ag's latest attempt to absolve itself of any responsibility for squandering one of the most important medical innovations of our time -- and putting American lives at risk.

Rethinking Agriculture: National Climate Assessment Provides (Another) Reason

Mia MacDonald | Posted 04.24.2013 | Green
Mia MacDonald

Food systems are an important area for scrutiny. New agricultural ideas and actions are essential amid rising climate stress, a growing human population, widespread degradation of ecosystems, and rampant food insecurity.

Risky Meat: Will Your Meal Send You To The Hospital?

Michael F. Jacobson | Posted 04.24.2013 | Healthy Living
Michael F. Jacobson

We decided to analyze outbreak data to answer the question: What are the riskiest -- and the safest -- meat and poultry products? Which foods are most likely to make us sick and cause the most severe cases of illness?

Mark Bittman: Two-thirds Vegan and a Handful of Other

Andrea Grossman | Posted 04.10.2013 | Los Angeles
Andrea Grossman

Bittman brings out the joy in eating light, healthy meals for breakfast and lunch, and dives head first into a moderate omnivorous meal at dinner. It's about balance. It's about enjoyment. And it's also about eating less meat not just for health reasons, but for positive environmental impact.

Supper Club: Short Ribs and Cornmeal Popovers

Ali Schmidt | Posted 04.10.2013 | Taste
Ali Schmidt

Cooking makes me feel sexy: my secret weapon is no longer how smoothly I underage drink, but how I can roast a fatty piece of meat into something succulent. And braised short ribs make me feel particular good.

Debate: After Activists Covertly Expose Animal Cruelty, Should They Be Targeted With "Ag-Gag" Laws?

Democracy Now! | Posted 04.09.2013 | Green
Democracy Now!

So-called "ag-gag" bills that criminalize undercover filming on farms and at slaughterhouses to document criminal animal abuse are sweeping the countr...

The Omnivore Vegan: "No Meat"

Food Politic | Posted 04.09.2013 | Green
Food Politic

When most people think of a farm, it's fresh eggs and produce in the morning, milking cows, and, sometimes, sending animals to slaughter. Not so if you're an intern at Farm Sanctuary, a vegan-run haven for rescued animals.

What Do We Owe the Horse? Government Considering Slaughterhouse Proposal

Michael D'Antonio | Posted 04.04.2013 | Green
Michael D'Antonio

Temple Grandin, who has applied herself to reforming the slaughter of cattle with some success, seems to straddle the line on the issue of using American horses as meat as she says, "It's a less bad option to slaughter them here," than in unregulated facilities abroad. But is the "less bad" option the right one?

Meat Industry Makes Major Label Upgrade

AP | J.M. HIRSCH | Posted 04.04.2013 | Business

-- Don't know your pork butts from your rump roasts? It may be getting a little easier. The American meat industry is rolling out a refresh of the o...

University Beef

Food Politic | Posted 04.04.2013 | College
Food Politic

I have found food to be the solution to most problems in life. Hungry? Eat. Tired? Eat. Upset? Eat. Need to celebrate? Eat. Now, food also seems to be the answer to recent budget cuts in public financing for universities. Bookstores on campus are now selling... Wagyu beef.

How the Poultry Industry Is Grinding Up Workers' Health and Rights

Michelle Chen | Posted 03.29.2013 | Business
Michelle Chen

Bitter hardships are stowed far away from the millions of super-clean, ultra-cheap drumsticks that will end up on American dinner tables tonight. Countless consumers will enjoy their meals without any conception of how perfectly the poultry industry masks the true price of its brutal efficiency.

Shepherd's Pie: It's Not Indian?!

Anjali Malhotra | Posted 05.14.2013 | Taste
Anjali Malhotra

I vividly remember the moment my fork sliced through layers of pillowy potatoes and savory minced lamb as I ate my first shepherd's pie.

LOOK: These Foods Aren't Always What You Think They Are

The Huffington Post | Posted 03.07.2013 | Business

Europe may be up in arms about the horse meat scandal, but let's be honest: food mislabeling happens. And it happens a lot more often than we think. ...

Let's Face It: There Is No Such Thing as Humane Meat

Ingrid Newkirk | Posted 04.28.2013 | Green
Ingrid Newkirk

All of us in society are supposed to believe that cruelty to animals is wrong and that it is a good thing to prevent needless suffering. So if that is true, how can meat be acceptable under any but the most extraordinary circumstances, such as perhaps roasting the bird who died flying into a window?

Steak And Kidney Pie

Susan MacTavish Best | Posted 04.21.2013 | Taste
Susan MacTavish Best

I love kidneys. Particularly for breakfast, sautéed in a knob of butter with a splash of sherry and then resting on a crisp English muffin.