Camas Davis' new memoir tells the story of her passion for 'responsible meat'

Beyond Meat stock price more than doubles as fake meat company goes public

Vegan meat maker targets Main Street menus with meatless meat that mimics the real dead thing

5 Delicious Vegetable Grill Ideas That Will Make You Forget About Meat

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.

Your meat-eating habit is killing more than just cows

A new paper finds that meat production is a leading cause of mass extinction.

Fake meat sales are growing, but is it really better for you?

Sales of meatless and vegetarian products are soaring, although only 7% of U.S. consumers call themselves vegetarian.

Should You Be Eating Bugs Instead of Meat?

Crickets have as much protein as pork—if you eat enough of them

What Meat Eaters Get Wrong About Vegetarians

13 Facts That Might Surprise You About Meat In The U.S.

How much do you really know about the industry that gives us steaks, ribs, chops and of course bacon?

How to Satisfy the World’s Surging Appetite for Meat

As the world’s appetite for meat grows, researchers look to breed bigger and better chickens as an efficient source of protein

Making Meat: A Step-by-Step Guide to Butchering Your Own Deer

Honor the animal—and get better meals​—​by butchering your deer yourself

4 Tips for Sizing Up ‘Grass-Fed’ and ‘Organic’ Meat

What the labels tell you about nutrition and humane care

What does ‘meat raised without antibiotics’ mean — and why is it important?

It's not about drugs in the meat -- it's about antibiotic resistant bacteria in the meat.

The Sketchy New Ingredient In Your Bacon—And How To Avoid It

Listen up, bacon lovers (hello, most of the planet): There's a threat to your beloved meat, and it's got nothing to do with saturated fat. It's called ractopamine, and it might be in most bacon you eat.

Just Add Salt: How to Make Bacon and Pancetta at Home

Curing meat is not so much a lost art, more one that fell out of fashion.

How to stretch your ground meat supply into multiple meals

Taste contributor Niki Davis offers up ways to make that meat you bought last a little bit longer ...

How To Be a Better, Smarter, Happier Meat Eater

Mark Bittman gives us the ins and outs of sustainable—and delicious—red meat.

Is the New Meat Any Better Than the Old Meat?

The Impossible Whopper and other plant-based burgers are a hit. But are they an improvement for you and the planet?

Cuts of Meat You Should Never Throw Out

Instead of tossing those mystery meat parts that aren't in your recipe, save some money and cook them up. These are the parts to save and savor.