Stories from the smokehouse and beyond.

Salt, pepper, sugar, heat, color. Five categories, one ratio, and a rub that tastes like nobody elses.

Instant grits and stone-ground grits are not the same dish. Once you taste the difference you wont go back.

Cornmeal, butter, and a long cold proof: the secret to a crust that doesnt go soggy under a pound of cheese.

Pie crust scares more home bakers than any other dough. Here is how to get over it.

Chanterelles, lobster mushrooms, and porcini all want different things from your skillet. Heres what each wants.

A patient and very thorough walk-through of the cook that anyone who owns a smoker should try at least once.

A long, slow roux is the difference between a soup the color of milk and a gumbo the color of dark chocolate.

The Maine versus Connecticut lobster roll debate is fake. Butter wins. Heres how to do it right at home.

A New York cheesecake done right is firm enough to ship and still rich enough to make your aunt cry.