Now, meats that I would love to try: alligator and python come to mind. I would like to try some of the animals of Africa, like wildebeest, gazelle, and antelope. I am curious what elephant and rhino ...

Around the world, food often reflects cultural heritage, necessity, and ingenuity. While some dining habits may appear unusual to outsiders, for many communities, consuming exotic meats like rats, ...

Meat alternatives seem to be all the rage these days, with plant-based meats rising to the forefront. However, another option is also gaining traction: laboratory-produced meat. Until now, these ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Yilmaz Bora got ...

Suffice it to say, there are a lot of companies working toward—and money being invested in—making cruelty-free but biologically identical chicken, pork, beef, and seafood products for popular ...

Cultivated meat is often heralded as an emerging alternative to intensive animal agriculture, promising new ways to produce slaughter-free beef, pork or poultry proteins. But one cellular ag start-up ...

Not everything tastes like chicken. Local butcher shop owners and brothers Johnny and Brad Hardison can attest to that. They have found a demand for meats that provide palates with an exotic variety, ...