Plant-based Catching on With Clean Label Consumers
Several overlapping trends are driving interest in plant-based proteins, but a rise in veganism or vegetarianism isn't one of them. While most Americans still eat meat, their diets... more »
Latest Articles
Meat Alternative Research Turns to Peas, Soy, Wheat and Even Maggots
More than one protein source may be needed for a successful meat alternative product, and more than one technology may influence the categorys future, according a report released... more »
No Slowdown in Sight for Meat Snacks
For the last several years, meat snacks have been a fast-growing and profitable segment of the meat industry. New brands were launched and new flavors were introduced. Companies... more »
Pork and Plums Are Ready to Mingle
I am a person who loves to compartmentalize. I like to keep TVs out of bars, buildings away from beaches and sweet flavors away from savory food. Im not opposed to a pinch of brown... more »
The Smoked Texas Barbecue Burger Is a Thing of Glory
For decades, tradition has ruled Texas barbecue, but a recent boom of rule-breaking operations has shifted menus away from just the Texas Trinity of brisket, sausage, and pork... more »
Sausage is Latest Trend in Plant Based 'Meats'
Sausage might be the perfect vehicle for chains looking to add vegan meat substitutes to their menus, and more restaurants are embracing them to use as breakfast meat and pizza... more »
Star Lineup for 2019 Houston Barbecue Festival
It would not be overstating to say the region's best barbecue indeed, some of the state's most sought-after smoked meats will be found at the seventh annual Houston Barbecue... more »
We Asked 8 Chefs to Turn Iconic Cocktails Into Burgers. It Worked.
You never know when a Eureka! moment will strike. Archimedes was in his bathtub. Isaac Newton got beaned while sitting under an apple tree. And I was in my kitchen staring glumly... more »
The Latest Trend at D.C. Restaurants? Spam. And it's Actually Delicious.
In the age of free-range chicken and grass-fed beef, theres still room on restaurant menus for Spam. The mysterious meat in Hormels iconic blue can has been around since 1937 and... more »
Jonathan Zaragoza: The Chef Behind Chicago's Best Birria
Jonathan Zaragoza traces his love for food to his family as well as to his heritage. At 7, he was insisting on making his own scrambled eggs at home and wanted to help his mom and... more »
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