Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

Give your Memorial Day cookout a flavor boost with a marinade. Here, seven globally-inspired recipes to try.

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Chefsteps

Understanding the basic anatomy of one mammal—a cow, a pig, a woolly mammoth, or a rabbit—will help you develop an instinctual sense for which cuts of meat to use in almost any situation

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Expert Guide

We asked chefs what cut of meat they thought was the most underappreciated and deserved more love. Here’s what they had to say. 

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Expert Lessons

No piece of meat is too large for the grill as long as you know how to butterfly it.

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Expert Guide

There are no doubt dozens of incredible meat producers in America -- small farms, independent collectives, high-end branded puryeyors.

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Easter

Lamb ribs, necks and leg steaks are cheaper and perhaps even more delicious than lamb chops and racks. Here, how to cook these bargain cuts.

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Expert Guide

Contrary to what some vegans believe, we meat lovers are not—at least not necessarily—indifferent to the evils of commercial meat production. We don’t sit around thinking of ways we can make pigs miserable. We want them to be happy, at least until we eat them. But the meat business, ever resourceful and pressed by hard times to sell more and more, has come up with a handful of claims with which to assure us. Some, like “organic beef,” have specific and rigorous qualifications. Others are largely bogus. For example: All Natural. This one is so vague that I wonder how I could ever have been convinced by it...Read more >

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Know Your Meats

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