The only other question is . . . are you team wet brine or dry brine?

"Cooking vegetables has in fact brought me closer to the people I love"

Tom Colicchio, David Chang and others on the virtues of the hog, the importance of ethical farming and why true pork lovers are not ignorant pigs about their meat.

The homey slow cooker is celebrating its 50th anniversary this year

Bringing home the best of Bavaria

From the author and star of "Salt Fat Acid Heat," try these soul-warming recipes

We've got crispy chicken skins, maple and pork doughnuts and delicious hand-pulled noodles

You can throw away all your summer grilling cookbooks the minute you embrace the flavor wheel

Get in formation: Béchamel! Velouté! Espagnole! Hollandaise! Tomato!

"That’s Mexican food; that’s what it is," says chef Jose Avila. "Simple, comforting food."

Stuff your little ones will actually like — and will work for you, too

How to cook ribs for a juicy, fall-off the bone result

So why do I cure my own bacon? Because it's fun, it's easy, and loving food is different than loving the food that you make.

To get back at my ex-husband, I had to use the dessert he loved most.

The James Beard winner can't remember the first time she ate kimchi jjigae. It may have predated her conscious life