Just in time for the arrival of the Year of the Pig, China introduces a scratch-’n’-lick stamp.

Chicken in rich yellow curry, grilled shrimp over rice vermicelli, and salmon in a lively casserole with ginger and scallions are some of the things they do well at Pho Hoai, which has two locations in Brooklyn. “Very...

The rise of industrial meat; the fall of cows.

At last, a video game for those who dream of competitive eating.

If Good Eats merged with Jackass, the resulting show might look something like this.

Steve Almond analyzes your Halloween candy-giving choices.

Banh Mi Cho Cu blows everyone else out of the water.

Before being stripped from the competition, a Top Design contestant attempted to whet the judges’ appetites with smears of red.

You can take the girl out of Texas, but you can’t keep her from hankering for a good chicken-fried steak.

How to select and “deal with” a feathery, fresh farmers’ market bird.

The Chicago Tribune gives meat-eaters tips on um, tips. Rib tips, that is.

The Twisted Burger plays it straight with the meat, turning out a solid, classic hamburger, says Quetzal. The twists are in the thirty-plus toppings. Two popular choices are the Vermonter (Vermont cheddar and grilled apple) and...

There can be a fine line between enjoying wine and enjoying it too much.

Do you remember your very first cookbook and what you made from it?

The fine Burgundy was a bust with my lamb dish. But two pounds of fresh morels made every difference.