Rodney Scott on the rhythms of the barbecue pit, and how he finds his moments of zen amid the chaos.

The key to silky, rich cold noodles? Industrial peanut butter.

Pasta salad, universally loved and debatably not Italian-American in origin, is worth more than the convenience it offers at picnics and barbecues.

Is it really possible to turn a legendary smoked whole hog into a recipe that home cooks—not just experienced pitmasters—can make at home?

Aaron Franklin has shifted his passion for barbecue to steak, and he has some strong opinions to share in a new cookbook.

It takes serious skill to manage a cooking fire. Why do so many cookbooks insist it’s simple?