Meat

These five sausages are bolstered by gummy bears, Froot Loops, ice cream and other sweet treats

I cooked two versions of the viral, polarizing vegan recipe to find out

Sure, it's always good, but bacon can actually get a lot better if you take the time to cure and smoke your own pork at home.

When marinated and cooked correctly, steak tips morph into melt-in-your-mouth pieces of meat

You have to try chef Linton Hopkins's version of the ever-delicious croque monsieur

Dallas restaurant Rye supplied the recipe, which features a few intriguing ingredients

Husband-and-wife team Scott Tacinelli and Angela Rito share their recipe

All due respect to Arby's, but direct-to-consumer Spanish charcuterie brand Mercado Famous truly has the meats

Introduced on July 5, 1937, this can of pork has been around the globe

A look at what goes into steakhouse-quality grillers — and more importantly, what doesn't

Learn the tricks of the trade from Goldee's, LeRoy and Lewis, Panther City and other top barbecue joints

"Don't f***ing touch it until you absolutely need to," he says. "The steak? The fire is doing the cooking."

This summer, look out for the increasingly common lone star tick, identified by a white spot on its back

Rest assured: It doesn't involve spaghetti

Chef Chris Thompson breaks down the process behind his immaculate cured meats

The protein-packed product is created using a process similar to how yogurt, cheese and wine are made

Thin-cut pork butt became popular in St. Louis in the early 1950s

C as in Charlie's Seoul’sbury steak recipe doesn't belong in a Hungry Man

Meat expert Matt Moore talks his new cookbook, upping your grilling game and why it’s important to source from a good butcher

Or pork roll ice cream, if you prefer

Plus, some rookie mistakes to avoid

Chris Thompson shows us how it's done

The lung meat debate rages on

What's your favorite kind of wing?

Chef Fernando Salazar of Platea shares how to make his rack of lamb inspired by pollo a la brasa

This wireless meat thermometer promises convenience and cooking preciseness. Is it helpful or a flash in the pan?

Zingerman’s hams are cured with cloves, juniper, bay leaves and garlic

What started as a Thanksgiving flavor gimmick has turned into a holiday tradition in a bottle

Here's a recipe for how to make them courtesy of executive chef Antimo DiMeo of Bardea Steak in Delaware

Chef Chris McDade shares his tips for making the steak salt and brown butter jus he uses on the cuts at Gus's

New York institutions Carbone and Marea also lost their stars

The annual Hamburger Hop competition led to some inspiration for your at-home grilling