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The Butcher Shop
Merle Ellis
Merle Ellis is one of this country's top authorities on meat selection and preparation. He comes by his expertise naturally. He began working in his father's butcher shop at age 13 and has never looked back. He's been writing about meat since 1973 with a weekly column in the San Francisco Chronicle called "The Butcher," which is now syndicated under the title "Cooking Around the Country." Merle was a regular guest on many television shows, including The Dinah Shore Show and Good Morning America. Merle is the author of two books, Cutting Up in the Kitchen (which is in its 18th printing!) and the recently published The Great American Meat Book.
Other Features
Cabbage Hill Heirloom Livestock
Lamb Sources from David Rosengarten
Mythbusting: The Meat Guys Set the Record Straight
Authors Bruce Aidells and Denis Kelly share their tips on how to end up with perfectly cooked meat.
Steven Raichlen Answers Listener Questions
The author of The Barbecue Bible and Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill, answers listener questions on Minnesota Public Radio's Midmorning.
Steven Raichlen’s Ten Commandments for Perfect Grilling
Get everything you can out of your grilling experience by following these rules.
Turkey Taste Test
Cook's Illustrated magazine staff members and Boston-area culinary students conducted a blind tasting of nine brands of turkeys.
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