In 2013 Food Republic declared pig’s tail the new pork belly (and pork belly, of course, is constantly being dubbed the new bacon). Vince DiBattista, chef at Campagnola and Union Pizzeria in ...

Cool Plates features dishes from across the country to help inspire chefs' creativity. It’s trendy for chefs to buy whole pigs, but it’s not always easy to find something to do with every bit of it.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

It’s time to go whole hog in Lost Recipes as we looking back on the many pig parts people cook — beyond beloved bacon, Boston butts, ham and pork chops. The saying is that everything in the pig but ...

The latest cut of pork to capture chefs’ imaginations “is, in fact, the last,” said Emily Saladino in FoodRepublic.com. Pig tails are popping up on menus across the country, and, like pork belly ...

Chef April Bloomfield appears on the cover of her new cookbook, A Girl and Her Pig, glowing in her neat chef's whites, with a dead pig slung over her shoulders. "I adore pigs, and I love eating them ...