Matthew E. Nekritz ’25, a Crimson Editorial Editor, is a Social Studies Concentrator in Cabot House. His column, “The Things We Consume,” runs tri-weekly on Wednesdays. This summer, I read Anthony ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I don’t know why I find making corned beef from scratch so intimidating. Perhaps it’s the fact that the project ...

I have long considered myself among the meat-lovers, dairy drinkers, and offal aficionados of this world. If a meal does not ...

This is an excerpt from Eater’s debut cookbook, focusing on a gold-standard classic to add to your repertoire, care of Frenchette in New York City. Chefs Riad Nasr and Lee Hanson are veterans of ...

Our guts are home to trillions of microbes that have a profound influence on our overall health. Now, a new study finds that — whether you're vegan, vegetarian or omnivore — the key to a healthy gut ...

Our guts are home to trillions of microbes that have a profound influence on our overall health. Now, a new study finds that, whether you're vegan, vegetarian or an omnivore, the key to a healthy gut ...

Increasingly, vegans, vegetarians and others looking for meat alternatives are seeing a new option on the menu: patties that look, taste and even appear to bleed like beef hamburgers, but are actually ...

Steak comes in a host of different cuts—filet mignon, ribeye, New York strip, T-bone, flank and more—that vary in price, marbling and preparation. But a version that’s not as likely to be on the menu ...