Antipasti, the plural form of the word antipasto, literally means “before the meal" in Italian. The term refers to the small ...

We've rounded up the best sausages from around the globe – from familiar favourites to lesser-known styles that every food ...

Sausages have a long and storied history. The first iterations are thought to have been made around 5,000 years ago by the Sumerians, in what is now Iraq. They cured meat and stuffed it into animal ...

The start of fall means dusting off the slow cooker and whipping up a family-sized batch of comfort. Cabbage and sausage is a classic Polish dish that typically features kielbasa and has been enjoyed ...

The never-ending quest to figure out what’s for dinner can be a real slog. I envy people who are okay with making the same handful of recipes over and over again. Alas, that’s not me. I crave variety ...

Sausages are enjoyed all over the world. It’s an inexpensive but flavor-packed cut of meat used in a lot of home-cooked meals, which is why it has an uncanny ability to make any dish more comforting.

Jess Mayhugh is the James Beard Award-winning managing editor at Eater and Punch. Living in Baltimore, she prefers her crab cakes broiled and her Boulevardiers with rye whiskey. The year was 2005 and ...

After the great success of the home made Pancetta (Italian Bacon), both stretched and rolled up; today we prepare another kind of Italian cured meat: the Coppiette di Maiale. Let me know what you ...

Today we reopen the butcher shop, preparing another salami of the Italian tradition, the VENTRICINA. There are several variations depending on the region, the city and the family; because everyone has ...

Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and wine and spirits educator, in addition to Food & Wine she is also the senior editor of Liquor.com.