Recently, a photo of rice left me confused. The rice itself looked tasty enough—fluffy, well formed—but its oddly fleshy hue gave me the creeps. According to the scientists who’d developed it, each ...

The American barbecue brisket that popped up on the menu at NYC bistro ACRU was a bit different than what one would typically expect from a Greenwich Village restaurant. The meat came from a dairy cow ...

Beef tallow is the fat around a cow’s organs that’s been rendered (melted) and strained to remove any leftover meat or tissue and cooled to room temperature. Once it’s cooled, beef tallow is whitish ...

Letting milk cows graze longer can produce superior beef — a largely European practice that is now gaining ground in America. By Florence Fabricant Where’s the rib-eye? Someday soon it might be ...

BUKOBA: THE Minister for Livestock and Fisheries, Dr Bashiru Ally has urged dairy investors to focus more on animal feed ...

Meat from a Holstein cow infected with mad cow disease may have been more widely distributed than initially believed, reaching retail markets in eight states and Guam, federal officials said yesterday ...

A Godrej almirah stands in the corner of a 10x10 square-foot room in a Mumbai chawl. Wedged into its edges are two photographs: a fading passport-size picture of a man and one of a newly-wedded couple ...