Foie gras — or fattened liver of a duck or goose — is a delicacy in French cooking. Farmers produce the food by force-feeding ...

We put seven food warming mats and trays to the test against a buffet chafing set to find the best option for keeping food ...

The Brazilian Association of Animal Protein (ABPA) has launched a biosecurity awareness campaign aimed at poultry and pig ...

University of Otago scientists are harnessing the power of peptides—the body's own tiny protein molecules—for a spray to help ...

American Wagyu is a fast-growing category of richly marbled U.S.-raised beef. Here’s how it compares to Japanese Wagyu, what ...

One of the most alarming findings is that factory farming is costing the world an average of 1.8 years of healthy life per ...

Before you give serious consideration to grilling your meat in a cream-based marinade, heed one expert's warnings and avoid ...

If you've browsed supermarket meat aisles or visited a butcher shop, you know that pork tends to be less costly than beef, ...

Law also limits state-funded schools and higher-education institutions from purchasing lab-grown or misbranded meat and egg ...

Nestled in an unassuming brick building in Eden Prairie, Baker’s Ribs has been quietly revolutionizing Minnesota’s barbecue scene with smoky meats and sides so good they deserve their own fan ...

Buying last-minute Christmas gifts can be stressful, but several businesses in Sedalia offer ideas for those shopping at the ...

Yeast-based postbiotic derived from craft brewing industry shows potential as an alternative feed ingredient to support pigs ...