Learn how to make Italian Pitina at home using a simple, reliable method—no curing chamber required. In this video, based on ...

Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without the use of high heat.

Lunch meat is a great way to prepare a deli-style sandwich. However, many of these meats are processed with undesirable ingredients. Over time, these ingredients can cause serious health issues.

Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep. Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been ...

Traditional pastrami owes it roots to pre-refrigeration Romania, when the cured and seasoned then smoked meat was more so for purposes of preservation versus flavor. Goose was a popular choice in its ...

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

Fairly new to the NYC culinary scene, Jamie Bissonnette has long been regarded as one of the best chefs in the Northeast (see his James Beard Foundation nominations and awards, for instance). The ...