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Stephanie Gravalese is a food and beverage writer, photographer, recipe developer, and creator of the Slow Living Kitchen blog. Her writing focuses on food, farming, and craft beer industry topics.

Going meat-free for just a few weeks can trigger surprising changes, from gut bacteria shifts to lower cholesterol. But the key to reaping the benefits isn’t just what you cut out—it’s what you add in ...

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If an open packet of salami has been sitting in your fridge for almost a week, there's good reason to believe it's time to throw it out. There’s usually a few indications that your days-old deli meat ...

Are we ready for the future of meat? Credit...Photo Illustration by Matt Chase Supported by By Somini Sengupta Somini Sengupta reports on climate change and the challenges of feeding the world. More ...

Meat grown in the lab has been hailed as an environmentally friendly, cruelty-free alternative to conventional chops and steaks — but struggles to replicate the taste of the real thing. Now, ...

White meat has long been held up as the pinnacle of healthy and lean protein, but dark meat isn't really so different. And both types of meat can fit in healthy diet, experts tell TODAY.com. The ...

Florida Gov. Ron DeSantis signed a bill Wednesday banning and criminalizing the manufacture and sale of lab-grown meat in the state. Limited time: Save 25% on NBC News subscription Get exclusive ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...