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Americans’ growing sophistication about food is bumping up against a troubled economy. The result: Foodies are applying their rarefied aesthetic to junk food.

What are gyros anyway, and who made them a ubiquitous feature of Greek menus across the United States?

A bulgogi burger, using ground beef marinated for a day in Asian seasonings is now on the menu at New York Hot Dog & Coffee in Greenwich Village.

There is a new kind of star on the food scene: young butchers, who are working in boutique shops in cities like New York, New Orleans and San Francisco.

Restaurateurs across New Jersey are taking a new approach with the most ordinary of foods.

The austere appearance of Japanese Premium Beef’s first retail outlet belies the richness of what it purveys: beef called washugyu, a Black Angus/wagyu cross.

Farmworkers in New York do not have the same protections that other workers have, and the state’s agriculture industry has taken full advantage of that.

Makers of dry-cured hams in Virginia, Kentucky, Tennessee and Iowa are determined to revive country ham and to develop American versions of European classics.

A growing immigrant-driven market that has taken root in cities is reviving a practice dating back to America’s agrarian past: seeing the live animal that will soon become your meal.

Nduja, a sausage from Calabria in Italy, is made from pork and pork fat, has robust red-pepper spicing and a spreadable texture.