Nestlé, one of the world’s best-known food companies, said it was removing pasta meals from store shelves in Italy and Spain.

Stanford University researchers concluded that fruits, vegetables and meat labeled organic were, on average, no more nutritious than their conventional counterparts.

Pete Wells takes a closer look at three dishes from Hill Country Barbecue Market.

Sam Baron, the designer of our latest T, a sausage-shaped glass sculpture for the Design and Living issue, indulges in some of his favorite saucisson.

The shop, next to Resto, will do butchering for the restaurant and will serve food at night.

No question, the Fourth of July holiday is challenging for anyone wanting to avoid meat.

A beef company has started a trial for a drug intended to reduce E. coli in cattle after years of bureaucratic delays in Washington.

Seeking a primal connection with what’s on the table, food-obsessed urbanites are forming classes and clubs to learn how to hunt.

Stephanie Smith, 22, was left paralyzed in 2007 after eating a burger tainted by E. coli. Tracing her burger shows why eating ground beef is still a gamble.

How the cookbook editor and author Judith Jones rediscovered beef in her own backyard.