Meat at Your Door

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

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.

Fast-Food Pizza Chains Attempt Gourmet

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy. (By James Norton)

Bringing Fatty Back

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

10 Food Feuds

Is there nothing original in food anymore? (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)

Eat Well and Save

Tips for spending less on good food. (By Roxanne Webber)

But PETA still wants more from the chain’s “food with integrity” pledge. (By Kara Zuaro)

“The clouds parted and God himself handed me a pound of oxtails.” (By C. Thi Nguyen)

At the Prather Ranch stand at the Ferry Building farmer’s market, you can get big, fluffy buttermilk pancakes, topped with whiskey-laced maple syrup, served alongside a richly flavored sausage made from heritage pork. For... (By C. Thi Nguyen)

Given that the food some of us choose to eat is rapidly reaching yet untold heights of purity, freshness, and quality, it comes as no surprise that our precious pets are reaping some of these culinary rewards. (By Stephanie V.W. Lucianovic)

A not-perfect meal and a not-perfect wine meet, and get along just fine. (By Daniel Duane)

Is “eat local” the same kind of challenge in California as it is in Michigan? (By Miriam Wolf)

Chipotle starts sourcing locally. (By Nicholas Day)

SoCal barbecue joints Kansas City, Joey’s, and Uncle Flip’s. (By Cicely Wedgeworth)