Culinary Extinction News Today

Tourtières is typically enjoyed during the Québécois tradition of Réveillon, a big feast late Christmas Eve. When rising chef Hugue Doufur met his wife, a meat distributor in Queens, he brought that tradition over the border to New York. Now, people who come to his bistro to order it at Christmas are part of what he calls "The Club."

New orleans - In most of the United States, November and December are prime time for turkey lovers. The U.S. Poultry and Egg Association says 46 million

No, it won't be served with a side of spaghetti. Instead, cultured meat firm Vow made the meatball to raise questions about the future of food.

Review of "Lost Feast: Culinary Extinction and the Future of Food" by Lenore Newman.