11.   Goat meat has little fat, so it can dry out quickly.

12.   He says the meat has better flavor and texture than other chickens, and is closer to what he remembers from Vietnam.

13.   He speculates that the vinegar may have been chosen for its ability to mask the gamy taste that meat must have had in the age before refrigeration.

14.   I soak the chicken livers in milk overnight to take away any of the strong flavor that organ meats sometimes have.

15.   If your meat has excess fat, trim it and melt it in the wok, or heat the vegetable oil.

16.   In Christian iconography, lamb had a religious significance on the table, but the meat had a practical aspect as well.

17.   Irradiated meat would still have to be handled carefully.

18.   Just like a liquid marinade, the longer you let the spices sit the more flavor the meat will have.

19.   Light meat has about half the calories of dark meat, says Gerlock.

20.   Most game meats have fewer calories and contain less fat than conventional meats sold at the supermarket.