In 2013 Food Republic declared pig’s tail the new pork belly (and pork belly, of course, is constantly being dubbed the new bacon). Vince DiBattista, chef at Campagnola and Union Pizzeria in ...

I first began to suspect that what I considered to be delicious was strange -- even off-putting -- to most people when I interviewed a Manhattan chef who was cooking venison hearts in his restaurant.

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According to many estimates, up to 40 percent of the food that’s grown, processed and transported in the United States never gets eaten. In the quest for responsible food consumption, it’s important ...

Once upon a time, chefs did not have to cope with the challenge of garnishing a pig’s face for service. These chefs would place an order for tenderloins and chops and—presto!—there was half of the ...

Six days will go by before the pig head is ready for tortillas. The Berkshire porker first needs a bath in a sugar and salt brine for one business week. All the gnarly bits have been removed, ...