Moisture loss is minimal compared to flavor gain when seasoning meats like hamburger and chicken just minutes before grilling at your next barbecue.
Who says the grill has to revolve around meat? With the farmers’ market at its peak, Argentinian-born chef Norberto Piattoni shares his favorite picks, from squash to peaches.
For many people, hamburgers have becomes synonymous with grilling itself. Try easy ways of grilling hamburgers and savor the taste of real cookout food. Get tips on how to flavor the beef and how long burgers should be grilled.
King of the Grill. Barbecuing can be fun, but a few grill safety measures will ensure your time spent cooking outdoors is fun and safe.
Vegan meat maker targets Main Street menus with meatless meat that mimics the real dead thing
A new paper finds that meat production is a leading cause of mass extinction.
Become a DIY and grill master when you build the ultimate outdoor kitchen—with a concrete counter, built-in cutting board, and storage.
Sales of meatless and vegetarian products are soaring, although only 7% of U.S. consumers call themselves vegetarian.
Crickets have as much protein as pork—if you eat enough of them
Should you politely decline a burger at the next summer BBQ?
Get familiar with your Viking Professional Outdoor Grill with this handy three-step tip sheet.
How much do you really know about the industry that gives us steaks, ribs, chops and of course bacon?
15 Sec - Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other ...
Worried about getting all the protein you need without eating meat? Find out with this easy guide to plant-based proteins.
World Health Organization rewrites its health guidelines on meat consumption, arguing that processed meats cause cancer. Red meat carries a high risk too.
As the world’s appetite for meat grows, researchers look to breed bigger and better chickens as an efficient source of protein
A fresh study looks at what happens after people change their meat-eating habits. Those who upped their intake — about 3.5 servings more per week — saw their risk of developing Type 2 diabetes during four years of follow-up increase by almost 50 percent.
It's not about drugs in the meat -- it's about antibiotic resistant bacteria in the meat.