'Cognitive Cooking with Chef Watson' is a collaboration between IBM and the Institute of Culinary Education in New York City. Once a week, as part of an ongoing series, we'll be preparing one recipe ...

One recent frigid weekend I found myself making a mixed braise. It all began because I had a craving for pigs’ feet. My husband, on the other hand, would rather eat almost any other part of the hog.

“Chicago Likes Pigs’ Feet,” declared the headline of a 1911 New York Times article. According to an “assiduous and enterprising statistician,” Chicagoans of the time consumed approximately 40 million ...

Eatin’ high on the hog. The hackneyed expression harks back to feasting on prime hunks of swine – butts and picnics and loins and chops – cut from the upper part of the pig. Today’s plan is to go low.