Honeyed, sugared bacon is not a new thing. But for dessert?

A traditional Hawaiian meal might be poised to enter the consciousness of mainlanders in all of its fatty, greasy deliciousness.

Having shed Maremma, his restaurant in Greenwich Village, Cesare Casella, above left, has opened Salumeria Rosi, a chic little store and cafe with display cases of American and Italian cured pork products, bowls of antipasti, baskets of needle-thin grissini and bottles of wine against a backdrop parade...

Two books ask whether there is an ethical and environmentally friendly way for Americans to maintain their love affair with beef.

Bill Niman, who last year walked away from the meat company he started in the 1970s, is hoping goat meat will be the cornerstone of his comeback.

Brad Blum has a talent for unusual ideas. After he became the vice chairman of Darden Restaurants, which runs the Olive Garden chain, he decided to take coals to Newcastle and open an Olive Garden in Tuscany.

Under the new rule, grocery stores will have to identify the country of origin for meats, produce and certain nuts.

For some chefs and restaurant owners, getting hold of the good stuff can mean buying and butchering entire carcasses.

Matambre, a flank steak stuffed with vegetables, herbs, hard-cooked egg and seasonings, is a contraction of the Spanish words for “kill” and “hunger.”

For many people in Houston, the devastation of Hurricane Ike created an opportunity for fine dining, particularly in the first week.