Meat at Your Door

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

Your Meat Is Green

Tips for responsible carnivores. (By Roxanne Webber)

Why Would Anybody Want to Eat Old Meat?

Just because it’s aged doesn’t mean it’s rotten. (By Jasmine Pahl and Jason Horn)

Can You Really Seal the Juices into Meat?

Lock up that steak and throw away the key. (By Roxanne Webber)

Wood's Poor Cousin

CHOW reviews the best plastic cutting boards. (By Louisa Chu)

Ultimate Boy Toy

Meat slicers can create dramatic cuts at home for a little more than the cost of a good knife. (By Louisa Chu)

Hamburgers and Sausages from Scratch

The best home meat grinders. (By Louisa Chu)

What's a Generic Product?

They’re often made by big-name brands, but without the actual branding. (By Tiffany Maleshefski)

10 Ways to Save at the Grocery Store

How to stretch your food dollars. (By Roxanne Webber)

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling. (By Andrew Sessa)

Dinner Parties on the (Ultra) Cheap

Three multicourse bashes for eight. (By Emily Matchar)

Filet of Petri Dish

The same technologies scientists use to grow human tissue in a lab may one day be used to grow animal tissue to feed the world. (By Andrew Sessa)

Beyond the Porterhouse

Underappreciated cuts of meat. (By Aida Mollenkamp)

Buy These Now

Kitchen equipment worth paying for (By Aida Mollenkamp and Regan Burns)

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.