Prime rib too pricy this holiday season? How about a pork loin rib roast?
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Well, irresistible as traditional mac and cheese is, it's about to get a lot better.
The average hog today contains 31 percent less fat than it would have 20 years ago. And we all know that that fat carries flavor.
Who first had the idea to apply the classic over-and-under weaving technique to strips of cured pork belly, aka bacon?
The world's grill masters have evolved a variety of strategies for tenderizing even traditionally tough cuts.
You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling.
A growing number of home pit masters have taken to curing and smoking their own bacon, pastrami, jerky, etc.
A summer barbecue doesn't seem complete without two culinary staples: potato salad and grilled corn. But before you round up the usual ingredients and...
If you're like me, after a summer of cookouts, you're ready for a Labor Day barbecue that's anything but labor-intensive.
Use the following ideas as a springboard for your own imagination. Sweetbreads? Asparagus? Pears? The possibilities are endless.
By Tara Weng for KnowMore.tv
I love summer, even if it does usually mean a lot of food-centered gatherings.
I remember my first summer as a newlywed...
By Katherine Hahn for KnowMore.tv
Whether you're planning to spend Independence Day with a laid-back family dinner or a full-out backyard party, you ...
From glorious grilled corn to buttery biscuits, these side dishes are showstoppers.
So what does make for a perfect rib, according to some of the country's leading experts? Tenderness, sauce-to-meat ratio, smokiness, and good charring.
Umami (pronounced "oo-mah-me") has been grabbing a lot of attention in the food world recently (consider the national expansion of the Los Angeles-b...
Many Americans will boil the meat on the stovetop until tender, but they have it all wrong.
Maybe you didn't get the memo, but March 9th is National Meatball Day.
Meatballs appear in most of the world's food cultures. Swedes call them köt...
Chili. It's an ingredient. A dish. An iconic American favorite. And the fastest way I know to start a food fight. Especially if a Texan is present.
There are times when you splurge for big-ticket steak, like porterhouse or filet mignon. And there are also times when you crave the sanguine satisf...
Valentine's Day is upon us. Here's how to capture the romantic powers of chocolate at your grill.
We're just weeks into it, but 2014 will be remembered as the year we added "polar vortex" to our vocabulary.
So you may wonder what a guy who l...
Quick: what do Buffalo wings and the Super Bowl have in common? (Besides consuming large quantities of the former while enjoying the latter.)
In many parts of the world, cooking on an indoor hearth remains a living art.
Admittedly, the future of barbecue isn't as weighty as politics or high finance, but it certainly does more to further the cause of human happiness. I believe that 2014 will be another banner year for barbecue.
Grilled fish or fried fish? Smoked turkey or chicken in cream sauce? Hey, no contest.
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