Perusing any steakhouse menu can be confusing enough. First, you need to consider the various cuts of beef — strip versus tenderloin, T-bone versus porterhouse, filet mignon versus ribeye. Then you're ...

The words "wagyu" and "Kobe" get thrown around a lot, probably because of the dollar signs their refined perception evoke in the eyes of restaurateurs. After the 2016 Inside Edition exposé blew the ...

Conversation surrounding Larry Olmstead’s book, Real Food, Fake Food, which launched this week, has brought the counterfeit food conversation to the fore. In an article for Bon Appétit, the author ...

As the Texas barbecue renaissance rolls on and pitmasters continue to experiment with recipes and ingredients, barbecue consumers are faced with new and sometimes unfamiliar menu items. One of the ...

“Businesses have been using the wrong Kobe terminology for years. It’s like a trademark: You can’t brew your own beer and call it Budweiser,” explains Charles Gaskins of the American Wagyu Association ...

Forbes contributors publish independent expert analyses and insights. Chelsea Davis is a SF based journalist covering food, drink & travel. Have you ever sat down at a fancy restaurant, knowing that ...

If you've tasted American Wagyu beef, you know how persuasive its buttery texture can be. It persuades some gourmets to shell out a crisp Ben Franklin. "People want to taste the meat just once," says ...

Instead, Wagyumafia’s Hisato Hamada has confirmed with Eater that he’ll bring his two-year-old restaurant to New York City instead. In Japan, Hamada has been dubbed “The Wagyu Master” for spreading ...