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5 Of The Best Wurst On Planet Barbecue

Steven Raichlen | Posted 02.11.2015 | Taste
Steven Raichlen

Is sausage the new bacon?

How to Season Pork Shoulder Like You Mean It

Steven Raichlen | Posted 02.04.2015 | Taste
Steven Raichlen

Can I interest you in some pork shoulder?

9 Ridiculously Great Uses of Brisket

Thrillist | Posted 01.31.2015 | Taste

In some parts of Texas, putting anything other than salt and pepper on a brisket is considered blasphemy. But to the dismay of more traditional pitmasters (and Spinderella) there's a whole host of folks around the country (and Canada!) who're using brisket to nefariously awesome ends.

An Interview With Food Revolutionary Michael Pollan

Steven Raichlen | Posted 01.28.2015 | Taste
Steven Raichlen

Michael Pollan is a food activist, journalist, and bestselling author whose books have revolutionized the way Americans think about food. What you may not realize is that Pollan is a man obsessed by live-fire cooking and he devotes the first section of his most recent book, Cooked, to the art and history of barbecue.

6 Things You Need To Know To Take Your Thanksgiving Turkey Over The Top

Steven Raichlen | Posted 01.21.2015 | Taste
Steven Raichlen

Thanksgiving is fast approaching, and this year I'll be cooking my bird as I usually do these days--outdoors in my kettle grill.

Confessions of a Spice-Challenged Visitor to Mexico

Bob Schulman | Posted 01.05.2015 | Travel
Bob Schulman

I really like spices. The trouble is, they don't like me. Anything with even a tiny chili in it gives me an instant heartburn.

Texas Vs. Everyone Else: The Great Beef vs. Pork BBQ Debate

Thrillist | Posted 12.23.2014 | Taste

Nothing in the canon of smoked-meat history lights the fires quite like the age-old question of beef vs. pork.

6 Tips for Making Amazing Bacon Weaves

Steven Raichlen | Posted 12.10.2014 | Taste
Steven Raichlen

Who first had the idea to apply the classic over-and-under weaving technique to strips of cured pork belly, aka bacon?

How to Make Any Steak Tender

Steven Raichlen | Posted 12.03.2014 | Taste
Steven Raichlen

The world's grill masters have evolved a variety of strategies for tenderizing even traditionally tough cuts.

Make the Ultimate Hot Sauce (Hint: It Involves Fermentation)

Steven Raichlen | Posted 11.19.2014 | Taste
Steven Raichlen

You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling.

Five Reasons I Can't Adapt to the Suburbs

Larry Bernstein | Posted 11.18.2014 | HuffPost Home
Larry Bernstein

The boys play in the backyard. My wife loves planting and killing flowers. And I'm happy to have a driveway. While I love the permanent parking spot, I still can't seem to adapt to the suburbs.

How To Make Memphis-Style Barbecue Nachos, And Some Thoughts On Sauce

Food52 | Posted 11.18.2014 | Taste

Rethink your nachos with a tangy-sweet barbecue sauce straight out of Memphis.

Secrets Of The Water Smoker Revealed

Steven Raichlen | Posted 09.12.2014 | Taste
Steven Raichlen

The water smoker is simple to operate, but serious enough for competition cooks.

Barbecuing and Grilling 101

Steven Raichlen | Posted 11.05.2014 | Taste
Steven Raichlen

Here's my official crash course on barbecuing and grilling -- the essentials you need to rock the grill every time you fire it up. I'll begin with some of the basic concepts.

Everything You Need To Know About Rib Eye

Food52 | Posted 11.02.2014 | Taste

When you buy barbecue sauce to baste your rib eye, you break my dang heart.

Is Food the Background Music to Your Life?

Michelle May, M.D. | Posted 11.02.2014 | Taste
Michelle May, M.D.

Ahhh Labor Day! Burgers, family and friends, picnics, swimming, potlucks, relaxing, grilling... I'll share some links to a few of our family's favorit...

Curing Salts Demystified

Steven Raichlen | Posted 10.29.2014 | Taste
Steven Raichlen

A growing number of home pit masters have taken to curing and smoking their own bacon, pastrami, jerky, etc.

The Ultimate Labor Day Menu

Steven Raichlen | Posted 10.22.2014 | Taste
Steven Raichlen

If you're like me, after a summer of cookouts, you're ready for a Labor Day barbecue that's anything but labor-intensive.

4 Foods You Should Grill Wrapped in Bacon Now

Steven Raichlen | Posted 10.15.2014 | Taste
Steven Raichlen

Use the following ideas as a springboard for your own imagination. Sweetbreads? Asparagus? Pears? The possibilities are endless.

The 10 Best Warm Weather Party Wines

Carla McDonald | Posted 10.11.2014 | Taste
Carla McDonald

We decided to ask 10 of the country's top food and wine experts to share the their favorite warm weather party vino.

An Easy, Free Way to Keep Mosquitoes Away

Bruce Lubin | Posted 10.04.2014 | HuffPost Home
Bruce Lubin

Nothing can ruin a backyard get-together faster than a swarm of mosquitoes. So, each summer, we prepare to do battle: body sprays, yard sprays, citronella candles...yet even with all these expensive weapons we still end up covered in bug bites!

10 Best BBQ Joints In The U.S. | Posted 09.30.2014 | Taste

The debate over who has the best barbecue is a sticky subject for aficionados across the country. While Kansas City locals swear by their sweet, tangy...

The Barbecue Basics You Need To Know

Food52 | Posted 09.21.2014 | Taste

It's time for ribs. And burgers. And steak.

Beating the Heat in the Gold Country

In the Gold Country | Posted 09.13.2014 | San Francisco
In the Gold Country

On breaks in the music, take a walk down Main Street, with its historic buildings, and read a few plaques on the walls about the history of our town. Downtown is only three blocks long. You can be back in your chair with a fresh glass of wine before the next set begins.

5 Burger Stats That Will Blow Your Mind

The Daily Meal | Posted 09.04.2014 | Taste
The Daily Meal

It's a fact: Americans eat a whole lot of burgers. But when you do the math, the sheer quantity of ground beef patties Americans consume every year is jaw-droppingly outrageous.