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'Free-run' hens never go outside and 'locally raised' pigs don’t necessarily come from a high-welfare local farm. Here’s how to make sure you get what you’re paying for.

Article content It took going to culinary school for me to learn how to break down a whole chicken. Mastering the skill is, in a word, empowering. And as Toronto butcher Peter Sanagan puts it in his debut book, Cooking Meat (Appetite by Random House, 2020), essential. We apologize, but this video has failed to load. Try refreshing your browser. Easter feasts from butcher Peter Sanagan's new book, Cooking Meat Back to video Sure, some deft knife work saves you money, which is not to be understated. But you also gain the satisfaction of better understanding a foundational food, not to mentio...