McDonald's announced that they would no longer be selling beef treated with ammonium hydroxide - otherwise known as "pink slime." more ›

The game-focused restaurant means it literally - they're running an all-heart Valentine's Day Menu. more ›

Take the time to create this traditional Italian dish and you won't be sorry. more ›

There's an 11th commandment that only applies to people who live in places that experience freezing rain: Thou Shalt Own a Crockpot. Get your Fall on with our recipe for Homestyle Beef Stew. more ›

Millennium Park was the meat lover's paradise Friday night - quite a distinction in a city that loves its beef. The kick-off event for Chicago Gourmet, the Hamburger Hop, saw chefs from all across the city competing to make the best burger. more ›

Most people think Chicago's meat producing days are over - that is, if they think about that sort of thing at all. The stockyards, The Jungle; these things have passed into history and legend. We don't do that sort of stuff here anymore. Now we have lofts and boutiques! Wrong. Allen Brothers is still cutting, aging and packing premium meat on the South Side, just like they've been doing since 1893. I went behind the scenes at their Chicago facility to see how real steakhouse steaks were created. more ›

5411 Empanadas, which takes its name from the Buenos Aires area code, brings specialty Argentine empanadas to Chicago’s streets. While normally sticking to savory empanadas, 5411 Empanadas this week started dabbling in the sweet. Could this be the next move for more of Chicago's savory food trucks? more ›

Some boneheads may think that spring is coming, but we true Chicagoans are not fooled. We're in for one, maybe two more sights of snow before we can even begin to think about packing away our winter coats. To home cooks, you know what that means: crock-pottin' season ain't over, baby! more ›

Less than 1% of the pork produced in the United States is sustainably raised. As more and more of us begin to care about sustainable meat production, that number becomes scarier and scarier - but what can be done? Last weekend, during the Family Farmed Expo, I attended a workshop that I wish the entire city of Chicago could have seen. Paul Kahan (Publican), Rob Levitt (Butcher and Larder), Bartlett Durand (Black Earth Meats) and Herb Eckhouse (La Quercia ) told us how they - carnivores all - help to make our meat production system more sustainable, and offered tips to consumers who care. more ›

Earlier in the week, an Alabama law firm announced that it was suing Taco Bell for not having enough beef in its beef. The story quickly went viral, running around the interwebs faster than the Taco Bell chihuahua chasing after a blond girl. Taco Bell issued a response (more of a denial) which we posted. Today, Taco Bell has responded in force, taking out full page ads in major newspapers all over America. The ads read "Thank you for Suing Us" and deny that there is any problem. more ›

Back in January we attended an early front runner for the year's best dinner with NAHA's "Winter Doldrums" cocktail dinner, an exercise in excess pairing Carrie Nahabedian's cooking with cocktails from Wirtz Beverage's Peter Vestinos. For each of the seven courses, Vestinos fashioned punches using rare select vintage teas from Rodrick Markus's Rare Tea Cellar. Both the courses and cocktails intensified in richness until Markus tucked the attendees to bed with a tea blend, Emperor's Late Night Elixir, that had us sweating toxins out of our pores. more ›

Here is a deal that is the very epitome of "budget-friendly." On Wednesdays Province (161 N. Jefferson St., 312-669-9900) serves up a burger made from fresh Dietzler Farms all natural Wisconsin beef with a Three Floyds beer for only $10. It's available for customers dining at the bar from 4:30-10 p.m. more ›

The Greater Midwest Foodways Alliance has put together an impressive program this weekend looking at the evolution of beef production in the Midwest over the years at Kendall College. "Beef: From Plains to Plate" includes a butchering demonstration; a visit to Naval Culinary "A" School at Great Lakes Naval Station, which is scheduled to close early next year; seminars on feedlots, animal husbandry, and the past, present and future of beef production; consumer confusion over certified Angus beef; the re-discovery of the benefits of grass-fed beef; an oral history on the Union Stockyards; an overview on the differences between kosher and halal-certified beef; and an overview of how ground beef became a household staple. more ›

It's completely OK to laugh at this because no one got hurt: A truck carrying 50,000 pounds of beef ribs caught fire last night near Hazel Crest. Authorities don't know what exact cut of rib the truck was hauling, but made plenty of barbecue jokes. Mmm, barbecue smell. more ›