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 ...

Cool Plates features dishes from across the country to help inspire chefs' creativity. It’s trendy for chefs to buy whole pigs, but it’s not always easy to find something to do with every bit of it.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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 ...

Chef April Bloomfield appears on the cover of her new cookbook, A Girl and Her Pig, glowing in her neat chef's whites, with a dead pig slung over her shoulders. "I adore pigs, and I love eating them ...

Tonya Thomas was an adult and well into her career as a chef when she discovered that Black people outside Maryland don’t normally serve sauerkraut as part of their traditional Thanksgiving dinner.