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)

Beyond the Porterhouse

Underappreciated cuts of meat. (By Aida Mollenkamp)

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.

100 Pounds of Leftovers

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

Get to Know Bison

Your questions answered. (By Roxanne Webber)

Lamb and Red Wine

Lamb is the best meat for Cabs, Pinots, and Rhône-style reds. (By Jordan Mackay)

Even Real Cooks Cheat Sometimes

This week's mission: frozen food with highfalutin notions. (By James Norton)

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask. (By Melissa Wagenberg Lasher)

Make Your Own Corned Beef and Cabbage

We’re all Irish once a year.

Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

What Should I Drink?

Food and drink go well together. Or do they? (By Jordan Mackay)

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)

Steppin' Up Your Cheese Game

This week's mission: frozen diet dinners featuring fruit, and classy cheese vehicles. (By James Norton)

Mysteries of Tempeh Revealed

This week's mission: a seasoned meat substitute, and fancified potato buds. (By James Norton)

Chicken in a Burger Suit

This week's mission: preseasoned, grillable chicken patties and fancified crackers. (By James Norton)