city-cured ham`

Fortified wines, such as ports and sherries, suffer less after being opened than unfortified wines. They’ll keep a week or so in the fridge, but will slowly lose potency, says carswell. ...

Meat that has been injected with a brine and chemical solution to boost the weight and juice.

Midwest pizza, thin-crust style.

As if omnivores didn’t already have enough reasons to be picky about their protein sources, recent reports indicate that conventional meat companies routinely inject their products with salt, sugar, water, and other schmutz...

At Kefi, sheep’s-milk magic and masterly grilled octopus.

USA Today notices a lot of religious iconography on beer labels.

Researchers are taking the OMIGOD THAT’S HOT out of chiles and using it as a painkiller.

Billed as three times stronger than Red Bull, the energy drink Cocaine is running into at least three times as much mischief.

The nose-to-tail eating revolution continues apace with The New York Times heralding embryonic eggs as the Next Big Thing.

The week’s edition of Gleeful Profiteering We Saw in Gourmet is a brief item called “Prints Charming.”

Meat meets more meat, with added meat.

As we reported last month, Australia is in the grip of an eight-year-long drought that’s threatening the country’s food supply. Looks like that impending food crisis is much closer than we thought.

Saddam Hussein’s execution, last meals, and death by Crock-Pot.

A new invention will have you electrocuting your Christmas lobster.