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This is the best way to cook Chinese barbecue spare ribs, it is not only simple to make, but also very tasty and healthy.

Farmers' economic confidence improved in the first months of 2010, boosted by sheep and beef prices although optimism in some regions was restrained by drought conditions, a new Rabobank survey shows.It found 34 per cent of farmers…

In this weeks Video….. Detective Chef Matt Kemp from the Underground Cookery School finds a Rump of Lamb murdered (overcooked and stabbed!) on the backstreet’s of Shoreditch, London. Together with his assistant he will not only bring it back to life with a delicious Lamb Salad with Mint Sauce he will also demonstrate how to correctly prepare Rump Lamb with Morel Mushrooms and Kale!

Chef Walter Staib of City Tavern in Philadelphia makes beef stroganov using Dietz and Watson ingredients.

Japanese authorities imposed a temporary ban on beef exports after finding suspected cases of foot-and-mouth disease in cows on a single farm in southern Japan.

The phrase “slow steaming” conjures up images of a jolly romp down a river aboard a Victorian-era paddleboat. Slow steaming, however, is the name for the new go-slow policy instituted by shipping companies desperate to reduce costs.Fuel…

Near the Williamsburg Bridge, an Asian-flavored barbecue joint.

Chef Walter Staib of City Tavern in Philadelphia makes dinner with Dietz and Watson ingredients. He makes an Asian-themed Pork Lo Mein stir fry.

Chef Walter Staib of City Tavern in Philadelphia makes beef stroganov using Dietz and Watson ingredients.

Chef Walter Staib of City Tavern in Philadelphia makes dinner with Dietz and Watson ingredients. He makes an Asian-themed Pork Lo Mein stir fry.