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)

Your Meat Is Green

Tips for responsible carnivores. (By Roxanne Webber)

Bringing Fatty Back

Fatty pork trumps lean. Has the other white meat chubbed up? (By Jason Krause)

Coop de Ville

If your neighbors are wary, a gift of fresh-laid eggs may change their minds. (By Alex Lash)

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.

Does the Color of an Egg Yolk Indicate How Nutritious It Is?

Yolks can range from pale yellow to deep orange. (By Roxanne Webber)

100 Pounds of Leftovers

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

Meat at Your Door

Bypass the supermarket and buy it direct. (By Lessley Anderson)

Great Grilling and Barbecue Cookbooks

Ten inspiring tomes to help you get your grill on. (By Roxanne Webber)

Get to Know Bison

Your questions answered. (By Roxanne Webber)

Mapping the Mustache

CHOW’s milk taste test. (By Lessley Anderson)

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Healthy Hot Pockets

This week’s mission: real natural chicken and microwavable savory turnovers. (By James Norton)

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings. (By Roxanne Webber)

Is There a Difference Between Brown and White Eggs?

Paying more doesn’t mean they’re better for you. (By Michele Foley)