Rebecca Flint Marx talks to the founder of KOL, a company that’s marketing organic, grass-fed, and humanely raised meat to kosher consumers

Garden authority Anne Hanley is granted access to the fields that feed the pope

Kemp Minifie carves up the clichés to serve this year’s bird four revelatory ways

Will insects and manufactured meat be on our menus in 40 years? Robert Sietsema asked scientists, chefs, and other experts about the future of food

In a land known for its expertise at artifice, comedian Todd Levin discovers the wonders of fake meat

The Institute of Culinary Education’s Ted Siegel shares tips from the pros on how to make the most of your roast

When she agreed to tie the knot, Lise Funderburg didn’t mean the one at the end of the soppressata. Life with a sausage maker, from bacon curing to venison sawing

Can meat be a part of an environmentally sustainable diet?

Footprints, offsets, and conversion factors: The jargon of sustainability can confuse even the most environmentally sensitive among us, particularly in the supermarket aisles. Here’s a handy...

To enter the Criterion Collection’s new movie contest, your acting has to be as good as your cooking.