When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters ...

Eatin’ high on the hog. The hackneyed expression harks back to feasting on prime hunks of swine – butts and picnics and loins and chops – cut from the upper part of the pig. Today’s plan is to go low.

'Cognitive Cooking with Chef Watson' is a collaboration between IBM and the Institute of Culinary Education in New York City. Once a week, as part of an ongoing series, we'll be preparing one recipe ...

One recent frigid weekend I found myself making a mixed braise. It all began because I had a craving for pigs’ feet. My husband, on the other hand, would rather eat almost any other part of the hog.