Meat

It’s possible to grow meat in a lab — to cultivate animal cells without an animal and turn them into…

Kay Chun’s recipe cleverly shallow-fries the cutlets so they emerge golden and crispy, ready for rice, tonkatsu sauce and a…

With the help of Joe Rogan, a social media trend with staying power emerged from a 2018 book, “The Carnivore…

In the third installment of her YouTube series, the cookbook author and chef Sohla El-Waylly will teach you how to…

Readers discuss the viability of the flailing industry.

It is a gleaming vision of a world just beyond the present: a world in which meat is abundant and…

Hetty Lui McKinnon’s creamy one-pot mushroom and leek pasta comes with a reader warning: “You can’t stop eating this!”

With these dishes, which cook slowly in the oven, you can actually spend time with family and friends at holiday…

Starting on the stove, then finishing in a low oven, ensures rosy meat with charred crusts, Genevieve Ko writes.

Melissa Clark takes mustardy, bread crumb-laden thighs to new heights.