As the impact of tuna shortages is felt at sushi bars near and far, some chefs are getting creative. (By Tea Austen Weaver)

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it. (By Nicholas Day)

Gordon Ramsay seeks to educate the television public about the many benefits of eating horse meat. (By Stephanie V.W. Lucianovic)

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

Is it rude to comment on how much a woman can put away? (By Helena Echlin)

Tasting rooms and dining rooms in our favorite slice of Northern California wine country. (By Lessley Anderson)

And other fermentation facts. (By Lessley Anderson)

It’s what’s for dinner. (By Eric Slatkin)

With presidents in mind, remember our leaders who liked good food. (By Sarah Inez Levy)

They wouldn’t give us the recipe, but that didn’t stop us. (By Helena Echlin)

What we ate, what the candidates ate, what the Olympians ate.

Salon has a thoughtful story about the controversy over exporting horses for slaughter. (By James Norton)

A Michigan newspaper mistakenly files a horse-for-sale ad in the food category. (By Miriam Wolf)

The proposed federal horse-slaughter ban has implications for zoo-dwelling carnivores. (By Miriam Wolf)

Poggio restaurant’s Peter McNee cooks the best whole hog. (By Lessley Anderson)