Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. It was a hit, but it was the last and only time ...

Springtime is upon us in Texas. The bluebonnets are blooming, and your allergies are kicking into high gear. Very soon, the thermometer will start to climb and grills and smokers will be uncovered in ...

J. Kenji Lopez-Alt fired a shot across the barrel smoker of barbecue traditionalists on Monday with his latest recipe for Serious Eats: The Food Lab’s Complete Guide to Sous Vide Smoked Brisket, a ...

Add Yahoo as a preferred source to see more of our stories on Google. Whether it's a slab of steak, perfectly tender lobster, or even some homemade vanilla extract, an immersion circulator will give ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. The festival of Passover — Pesach in ...

We bet you’ve never had a brisket like this before. Chef Joe Churchman of Cuvee Ray Wine Bar and Restaurant in Rehoboth joins us in the DelmarvaLife Kitchen.

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

Yehuda Goldberg, owner and chef at Sepha Catering in Toronto is offering his clients something unusual. As far as Goldberg knows, he is the only kosher caterer in the city — and perhaps anywhere — ...

Add Yahoo as a preferred source to see more of our stories on Google. plate of sliced brisket with sides - Watch And Rewatch/Shutterstock A smoky beef brisket is one of the classic barbecue dishes, ...