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meat

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Spammed

Imagine you're the brand-manager for Crisco or Spam—it must be like being Jayden James Spears Federline at a supermarket checkout line.
Dara Moskowitz Grumdahl
10.17.07
Keywords
ingredients,
meat,
pork,
nutrition/Diet,
dara moskowitz grumdahl
food + cooking

On The Naming of Things

Every faddish restaurant sells you overcooked mini hamburgers. But that’s not why I object to the fad. I object to it because everyone calls them “sliders.”
Francis Lam
10.09.07
Keywords
francis lam,
culinary culture,
restaurants,
meat
chefs + restaurants

America’s Best Farm-to-Table Restaurants: Meat Rules

These restaurants are sure to satisfy every carnivore’s appetite.
July 2008
Keywords
restaurants,
farm-to-table restaurants,
meat
food + cooking

Bird’s the Word

Roast a pasture-raised chicken, and your life will be a happier place.
Robert Pincus
09.19.07
Keywords
ingredients,
poultry,
meat,
food prep,
robert pincus
chefs + restaurants

Let us Now Praise Famous Dogs

Chicago hot dogs are phenomenal—a dog snuggling in a poppy seed bun. Yellow mustard, some bizarre neon green relish, dill pickle, tomato, chopped onions, sport peppers, and a dash of celery salt.
Francis Lam
09.11.07
Keywords
francis lam,
restaurant notes,
chicago,
meat,
culinary culture
food + cooking

For Your Review

Reading your reviews of our recipes on gourmet.com is like watching "The Jerry Springer Show."
Maggie Ruggiero
08.03.07
Keywords
maggie ruggiero,
culinary culture,
pork,
test kitchen,
behind the scenes
food + cooking

When Wurst is Best

An impromptu celebration pairs Champagne with liverwurst and Vidalia onion. Everyone is happy.
Robert Pincus
08.01.07
Keywords
ingredients,
meat,
wine,
robert pincus
food politics

Politics of the Plate: Mystery Meats

In 2002, Congress passed a law requiring country-of-origin labeling on all seafood, meat, poultry, and produce sold in this country.
Barry Estabrook
07.09.07
Keywords
meat,
food policy,
labeling,
politics of the plate,
barry estabrook
food + cooking

Land of the Giants

You know one more thing you really need for your grilling batterie de cuisine? A bunch of disposable aluminum pans.
John Willoughby
07.06.07
Keywords
john willoughby,
cooking + technique,
grilling,
meat
food + cooking

Is It Done Yet?

Even more than other cooking methods, grilling is an inexact science, adding the vagaries of live fire to the many standard variables.
John Willoughby
06.29.07
Keywords
john willoughby,
cooking + technique,
grilling,
meat