Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

This week on Good Food, Duck Duck Gooseauthor Hank Shaw returns to give us a lesson in duck charcuterie. There is a long tradition of curing and smoking waterfowl, some of it developed by ...

Charcuterie is delicious — but is it hackable? When talking about the salty preserved meats, one might be more inclined to indulge in the concept of bacon before pondering a way to integrate an ...