All pork chops are best when cut thick, at least 1", when brined for about an hour and no more, then gently cooked with a little smoke, and flavored with herbs and/or a sauce.

It turns out that Char Siu, even though it sounds like charcoal, is not barbecued, grilled, or smoked. It is roasted in a special oven, usually gas fired. And most of the time it gets its ruddy tone from red food coloring. Sigh.

Can you tell the taste difference between an animal that has been humanely raised versus one that has "been pushed through the machine"?

No matter what you call these cousins of bacon, only chocolate is more decadent and crack more addictive than homemade cracklins, and there is a big difference between store-bought and this recipe.

Steeler nation, allow me to present a fist food in the team colors. Search the meat counter for racks of babybacks on the smaller side. Smaller gr...

The secret, and it is not much of a secret anymore, is to eat what is fresh and in season. Mussels are in season at Superbowl time and a super bowl of them is sure to be a hit at your party.

You're an urban gourmet, versed in the latest restaurant and locavore jargon, but every once in a while your reading takes you to more primal scene...

If you're like me and love cooking outdoors because everything tastes better when cooked over open flame, here is a list of New Year's Resolutions for you.

It is believed that eating beans on New Year's Day will bring better eats in the year to come. According to one tradition, a coin is added to the pot and whoever gets the coin will get rich.

Read more recipes, techniques, tips, product reviews, and reports from Meathead's kitchen and grill deck at AmazingRibs.com A note to vegetarians ...

Here are some of the coolest tools I've tested over the past year. If there's an outdoor cook in your family, put any of these under the tree and you will eat better as a result.

On Sunday the McRib sandwich vanished until who knows when. A culinary sleight of hand mixed with marketing magic and millions of adoring fans, hotcakes wish they sold this well.

This recipe produces crisp shards of deliciousness that are still sweet, but not so sweet they should be dessert. Even if you cook them indoors in an oven, they are darn tasty.

This is no ordinary turkey preparation, pilgrims. Follow these detailed steps and you will never have a dry, stringy, cardboardy, boring bird again.

If you like grilled chicken with golden crispy skin, say "thank you, to Bob Baker."

I call this my "Controlled Burn Hot Sauce" because it has a serious kick, but it also has strong pepper flavor, is very complex, and it works well as an ingredient in barbecue sauces or other dishes.

The Wisconsin brat tub combines two local faves: Brats & beer. In the typical brat tub the meat is simmered in beer, then grilled. But so much flavor is left behind in the beer. READ MORE How to Make Cootie-Free Jerky The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

The thought of storebought jerky and all its preservatives is almost as unappetizing as eating the well-worn gown from the Gaga collection. So here's how to make your own simple and delicious jerky.

Concords are vitis labrusca, the grape variety that was found growing wild in North America by the Native Americans. It has a powerful, distinctive flavor that we all know and love.

This is adorable: a tiny charcoal BBQ grill using an Altoids Sours tin, two metal computer fan guards, and some sheet metal screws for legs. It looks ...

Here's what you need about the most popular cuts before you fire up the grill this Labor Day.

Dunno why they call it "grilled" cheese 'cause most of the time it is made in a frying pan or a broiler or a griddle. Ever have one made on a grill READ MORE Grilled Eggplant Parm Recipe: Less Grease, More Flavor! BBQ Pitmasters: Week 3 of Ongoing Coverage Of TLC's Barbecue Competition Meathead To Go Meatless: Call Me Potatohead