Even though Memphis, the Carolinas, Kansas City, and Texas get the barbecue accolades, western Kentucky is where pitmasters really kick butt.

Chang uses the bacon’s smoky flavor and a subtle miso butter to enhance corn in this simple side.

Allan Benton is the man behind some of the most flavorful ham and bacon we’ve tasted in years. Breathe deeply now, and inhale the sweet kiss of hickory.

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish.

When it comes to hot dogs, the real surprise is that some of them have nothing to hide.

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.

To bring out pork's flavor, try the classic Mexican technique: First simmer the meat, then fry it in its own rich fat.

Crisp and golden, these juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious — they're also a symbol of prosperity for the coming year....

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors—earthy, smoky, and tart-sweet.

Chicken fried steak isn’t made with chicken, and one of Oklahoma’s best isn’t even made with steak.