We Texans are known for a lot of things, not the least of which is our humility. But if there’s one thing that can get us to puff out our chests and boast a little bit, it’s Texas barbecue. ...
Read more: Smoked Pork Spareribs
Natural. Grassfed. Pasture Raised. Organic. These are only a few of the marketing stamps, seals and buzzwords jumping off food labels strategically placed to catch the eye of would-be conscious ...
Read more: Food Labeling and the Conscious Consumer
Did you know that, here in the Western world, we generally use a whopping 13 to 16 different cooking methods to prepare foods? These methods are broken up into three general ...
Read more: The Cooking Method Triumvirate
These small, tasty crustaceans, sometimes called mudbugs, look like miniature lobsters. They are often boiled with a hefty pour of Cajun spices. If your Southern host dumps a pile of them in front of ...
Read more: How to Eat Crawfish
My mother had a first-generation pressure cooker in the 1970s. It was a stovetop model that rattled madly, and when it was done cooking and time to open the lid, we kids had to leave the kitchen in ...
Read more: Cooking Under Pressure
Most everyone has used a knife in the kitchen at one point or another, and most everyone has cut themselves with a knife in the kitchen at one point or another. Personally, I’ve ended up in the ER ...
Read more: Knife Skills
A young friend recently stopped by my house as I was cooking dinner—a favorite rice-and-greens dish that is simple, cheap, tasty and nutritious. I’d just started sautéing the onions and ...
Read more: Eating Responsibly