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Feature
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? (By Jason Krause)
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Feature
Bringing Fatty Back
Fatty pork trumps lean. Has the other white meat chubbed up? (By Jason Krause)
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Feature
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.
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Feature
His Knife Has Got Your Back
Butchers can do all kinds of things for you— just ask. (By Melissa Wagenberg Lasher)
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Feature
What Turkey Should I Buy?
Check out what Chowhounds say before you do your Thanksgiving shopping.
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The Ten
What to Give Dad for Father's Day
He wants something tasty. (By Roxanne Webber)
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The Ten
The Secret's in the Spice Mix
National heritages hinge on these exact blends. (By Jason Horn)
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Feature
100 Pounds of Leftovers
A meat-and-potatoes guy tries to save money by buying an entire side of beef. (By Jason Krause)
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Feature
Jazz Standard
Gumbo is the ultimate improvisational dish. (By Lessley Anderson)
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The Ten
Please Do Not Eat the Displays
Kitschy food museums cater to discriminating tastes. (By Michele Foley)
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Travel
A West Sonoma Road Trip
Tasting rooms and dining rooms in our favorite slice of Northern California wine country. (By Lessley Anderson)
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Feature
The CHOW 13
Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)
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Feature
The Year in Food 2006
From bad spinach to exploding lattes: The tastiest moments of 2006.
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Travel
Modern Florence
Beyond David and the duomo. (By Aida Mollenkamp)
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General Topics Digest
Heritage Turkeys
Yes, Thanksgiving is looming. Getting an order in for a special turkey should be done soon. “Heritage” birds have become really popular. These turkeys are like those our ancestors had, before the days of the... (By C. Thi Nguyen)
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