Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Meat at Your Door

Bypass the supermarket and buy it direct. (By Lessley Anderson)

The Guardian on how exactly—and we mean exactly—to break down a lamb. (By Nicholas Day)

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask. (By Melissa Wagenberg Lasher)

Your Meat Is Green

Tips for responsible carnivores. (By Roxanne Webber)

Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

100 Pounds of Leftovers

A meat-and-potatoes guy tries to save money by buying an entire side of beef. (By Jason Krause)

What Is Mineral Oil?

And do you have to squeeze rocks to get it? (By Roxanne Webber)

We're All Meatheads Now

One more addition to a pig-centric cookbook world. (By Sara Dickerman)

Smoke Rules

A Texas barbecue primer. (By Mick Vann and Jason Horn)

Black Fades to Black

Hipper-than-thou waiter attire is replaced by humble aprons. (By Brian Abrams)

Fighting Wine Snobbery

Don’t encourage the wine bores in your life. (By Helena Echlin)

Those Inflammatory Scallops

Episode 12: Soggy seafood dooms a Top Chef contender.

This Year I Will ...

Resolutions that are attainable, fun, even educational— and all available right here.

Tie One On

Our product columnist finds the best aprons. (By Louisa Chu)