100 Pounds of Leftovers

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

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.

How Do They Get the Omega-3 in the Eggs?

It’s all about diet.

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?

Meat at Your Door

Bypass the supermarket and buy it direct.

Get to Know Bison

Your questions answered.

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Your Meat Is Green

Tips for responsible carnivores.

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask.

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions?

Mapping the Mustache

CHOW’s milk taste test.

Tasty Kosher Products

Kosherfest debuts chocolate liqueur and treats for doggies.

BYO Whiners

With corkage fees, it’s a battle between diners and restaurateurs.

Won't Work for Food

Horror stories of the country’s largest member-owned cooperative grocery store.

Great Grilling and Barbecue Cookbooks

Ten inspiring tomes to help you get your grill on.