Sous vide, a French term for “under vacuum,” is an innovative cooking technique mastered in the early 1970s. Food is vacuum ...

Ready for chef-worthy kitchen gear? These pots, pans, knives and more will give your kitchen an instant upgrade.

Skeeter’s pulled pork is nothing short of legendary in Central Pennsylvania. Slow-smoked over hickory wood until it reaches that perfect point where it’s tender enough to pull apart with the gentlest ...

When you first arrive at Swinging Door BBQ on Vanowen Street, you might question your navigation skills. The modest exterior with its straightforward signage doesn’t scream “destination dining.” But ...

This Smoked Brisket & Cheese Dip is what happens when leftover BBQ meets game-day snack goals. It’s bold, melty, and built to ...

This recipe explains how to smoke a brisket using the hot and fast method, a technique that speeds up the cooking process ...

For this delicious Hanukkah brisket recipe, Andrew Zimmern cooks the meat low and slow so it's deliciously tender, never tough. The result is juicy and meaty, served alongside sweet caramelized fennel ...