Now the goal of eating less meat has lost its appeal. A convergence of cultural and nutritional shifts, supercharged by the return of the noted hamburger-lover President Donald Trump, has thrust ...

Not so long ago, anyone looking to satisfy their meat craving with a plant-based substitute had to be content with alternatives made from ingredients such as soy, lentils, or beans. The results, while ...

If you buy through our links, we may earn a commission. High-quality meat isn't always available at the grocery store. It isn't easy to find quality meat at your next-door food store and those ...

The best meat delivery services bring high-quality, conveniently packaged cuts right to your doorstep so you can skip the grocery store. After researching dozens of options and trying several ...

which he says is more tender than arrachera, the inner skirt that is commonly sold for this dish. The butcher may offer to run the meat through a machine to tenderize it, but both chefs agree that ...

Are we ready for the future of meat? Credit...Photo Illustration by Matt Chase Supported by By Somini Sengupta Somini Sengupta reports on climate change and the challenges of feeding the world.

This process creates microstructures that emulate the architecture of animal tissues – making their plant-based products closely resemble traditional meat in terms of texture, flavor, and appearance.

Heat triggers a series of complex chemical reactions that change the color, flavor and texture of meat. When you purchase through links on our site, we may earn an affiliate commission.