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'BBQ Pitmasters' Week 4 Review: Is This Traditional Barbecue?

Meathead | Posted 08.18.2012 | Home
Meathead

Competition barbecue has moved so far from traditional Southern barbecue that it must be considered a style of cooking unto itself, as different from the original as is Korean Barbecue.

Drew Guarini

Single Mother of Four as Entrepreneur and Dessert Artist

HuffingtonPost.com | Drew Guarini | Posted 06.15.2012 | Small Business

Divisive international hitmaker Kanye West is currently an of-the-moment fashion designer with incredible demand for his new Air Yeezy 2 sneakers with...

8 Summery BBQ Sides

Food52 | Posted 08.31.2012 | Taste
Food52

From fresh salads to grilled veggies and seasonal gratins, we've got eight festive dishes to round out your barbecues all summer long.

Food Studies, Cooking and Kitchen Chats

Fabio Parasecoli | Posted 08.12.2012 | College
Fabio Parasecoli

I realized that most people had an easier time making sense of food writing as a respectable and enviable occupation than wrapping their mind around food as an object of serious scholarly pursuit.

7 Burgers For Father's Day

Food52 | Posted 08.31.2012 | Taste
Food52

So you think your dad is special, huh? Then what better way to show it that than to cook him a burger that's as special as he is.

Guy Fieri Talks Kids, Cooking and Father's Day (VIDEO)

Jim Higley | Posted 08.12.2012 | Impact
Jim Higley

I recently spent some time with Guy Fieri at the Better Homes and Gardens Chill and Grill Festival to learn more about his foundation, Cooking with Kids.

New Life for Stale Bread

Martha Nelson | Posted 08.12.2012 | Fifty
Martha Nelson

I held the crumbling old address book. Twenty-seven family and friends were gone, their addresses no longer needed for sending the unexpected note, Christmas gift or birthday card.

BBQ Pitmasters Episode 3: Pulling The Trigger; All According To Script; And Is This Really Blind?

Meathead | Posted 08.11.2012 | Home
Meathead

Sadly there is little room for creativity in competition barbecue nowadays. If barbecue is part of the culinary arts, then the judges and cooks should take a look at other forms.

7 Sea-Inspired Pastas

Food52 | Posted 08.31.2012 | Taste
Food52

As you wipe the sand off your toes and start to ponder dinner, you're sorry to leave the beach. So don't. These simple, seafood pastas take your tastebuds out to sea.

Eating WITH Children: Strategies to Make It Work

Rachel Marie Stone | Posted 08.07.2012 | Parents
Rachel Marie Stone

It helps to have a sense of humor when eating with kids.

My Favorite Granola

Laura Kumin | Posted 08.31.2012 | Taste
Laura Kumin

Granola is so easy to make, it's almost a crime to buy it ready-made. Although it may not be less expensive than store-bought, you can customize the homemade version and it tastes so much fresher.

Tidbits of the Week

Rozanne Gold | Posted 08.05.2012 | Home
Rozanne Gold

Juicy, ripe mangoes trigger vivid images of my grandparents' mango tree. Up the street was a lime tree. And so this dish is dedicated to fond childhood taste memories.

8 Soda Fountain Treats

Food52 | Posted 08.31.2012 | Taste
Food52

Don't get us wrong: we've got no complaints about ice cream on its own. But why not turn your kitchen into a 1950s-style soda fountain, just because?

Crazy Cupcake Recipes

The Daily Meal | Posted 08.31.2012 | Taste
The Daily Meal

Cupcakes have definitely had their moment in the spotlight, and some say their moment has passed, but we were able to find some of the more exciting and over-the-top recipes on the web.

Thomas Keller: Restauranteur, Mentor, Floor-Sweeper

The Daily Meal | Posted 08.04.2012 | Home
The Daily Meal

This week we share Part Three of our interview with Thomas Keller, the chef and owner of The French Laundry and Per Se.

The Best Ever 'BBQ Pitmasters'

Meathead | Posted 08.04.2012 | Home
Meathead

Like a hungry farmer raised on real Southern smoke-roasted pit barbecue, for the last two years this franchise has a been serving me boiled ribs, and when presented with the real deal, I am gobbling it down.

Retirement RX: No Shortcuts and Whole Cashews Only

Martha Nelson | Posted 08.01.2012 | Fifty
Martha Nelson

Now that I'm retired, I should have enough time to treat everyday projects with tenderness and care. I should be able to do things without rushing, to create a life without shortcuts.

The Secret Diary Of A Foodie: Part Two

Anna Brones | Posted 08.01.2012 | Home
Anna Brones

Whatever happened to the foodie that was in search of love and a good greens blog? We snagged her journal for a follow-up.

7 No-Cook Salads

Food52 | Posted 08.31.2012 | Taste
Food52

Get yourself a pile of fresh vegetables, slice a bit, chop a bit -- and ta da! Lunch, dinner, an appetizer, a side dish: all in less than 10 minutes.

Finally, BBQ Pitmasters Gets It Right

Meathead | Posted 07.31.2012 | Home
Meathead

After three seasons of practice, BBQ Pitmasters, a reality cooking competition that is decidedly not Top Chef, has finally found the recipe.

10 Sensational Summer Sandwiches

Will Levitt | Posted 08.31.2012 | Taste
Will Levitt

There's something about taking fresh summer produce and placing it between some good bread (and maybe a smear of mayo or goat cheese) that is simply irresistible.

7 Weeknight Shrimp Dinners

Food52 | Posted 08.31.2012 | Taste
Food52

The word "shrimp" in a main course promises a dinner that's fast, healthy and protein-packed: a savior on a weeknight, an elegant companion at a party and every role in between.

7 Gorgeous Spring Pea Recipes

Food52 | Posted 08.31.2012 | Taste
Food52

Each part of the pea plant -- the tiny peas themselves, their shoots, even their pods (which can be simmered to make a broth) -- tastes of the sweet, sunny days of spring.

How To Core A Head Of Iceberg Lettuce In 3 Seconds

Posted 08.31.2012 | Taste

Saveur Magazine is at it again. We're sure you remember their ten second garlic-peeling trick from a few months ago. Well, this time they've shaved se...

Cooking Holidays Keep You True to Your Diet, and Budget

Karin Kloosterman | Posted 07.29.2012 | Home
Karin Kloosterman

If I had bags of money I would eat out at good restaurants every day. But the cost of eating really healthy organic food where I live and roam is next...