Articles by Megan Pellegrini

Bacon remains popular as a versatile but familiar comfort food.

“Not all beef trim is created equal,” says Christopher Kerth, Ph.D., associate professor of meat science at Texas A&M University, based in College Station, Texas.

“Your knives are your paintbrush, your sculpting tool,” says Kari Underly, principal, Range Meat Academy, based in Chicago. Their medium may be different, but butchers also use handheld tools like artists to bring shape to an undefined surface. 

The latest sanitation tools for meat and poultry have familiar names but, more importantly, increased interest.

Case-ready packaging carries a heavy load. It’s tasked with representing the product and its values, protecting food safety, preventing color discoloration and prolonging shelf life.

Pandemic cooks are looking to seafood to provide healthy, versatile dishes — but mostly, just to have a special treat during trying times.