Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food. (By Zoe Singer)

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection? (By Sara Dickerman)

Meat at Your Door

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

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)

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)

Hamburgers and Sausages from Scratch

The best home meat grinders. (By Louisa Chu)

100 Pounds of Leftovers

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

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.

Make Your Own Jerky

Homemade jerky takes little more than patience.

Bringing Fatty Back

Fatty pork trumps lean. Has the other white meat chubbed up? (By Jason Krause)

Will I Get Trichinosis from Eating Undercooked Pork?

Relax, it’s a rare condition. (By Jason Horn)

The Basics: How to Pan-Fry Pork Chops

Dinner that really hits the spot.

Your Dog, the Gourmet

If your dog has such a great sense of smell, why is he eating your old socks? (By Christina Kosma and Michele Foley)

Fashionable Food: Rabbit Sugo with Egg Pasta

Who’s making it and how you can make it yourself. (By Lessley Anderson)

Shelf-Stable Chicken in Kool-Aid Sauce

This week’s mission: low-cal, assemble-it-yourself convenience food and wannabe Italian dinners. (By James Norton)