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.

Bringing Fatty Back

Fatty pork trumps lean. Has the other white meat chubbed up?

What's Killing Australian Wine?

Jam overdose poisons a national industry.

100 Pounds of Leftovers

A meat-and-potatoes guy tries to save money by buying an entire side of beef.

Whole Roasted Fish Basquaise

A low-fuss recipe from Anthony Bourdain with an impressive presentation.

Twice as Expensive, Half as Good

London is one of the world’s most expensive cities, but you don’t have to spend big to eat well. If you’re visiting and on a budget, you can easily shave a few pounds off your food and drink bills by following...

Go for Seconds First

Winemakers charge less for their second-label wines, but the wines are often just as good.

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them?

On the Chopping Block

CHOW reviews the best wood cutting boards.

How to Grill (Almost) Everything

Recipes to keep you fired up all summer long.

The Basics: How to Roast a Turkey

The centerpiece of Thanksgiving dinner.

Save Your Dollars

For many kitchen items, cheaper is better.

Brains, Intestines, Pizzle

It’s what’s for dinner.

What Do "Kosher" and "Halal" Mean?

Mystery deli terms explained.

Your Dog, the Gourmet

If your dog has such a great sense of smell, why is he eating your old socks?