Food & Travel

Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.

At the World Championship Barbecue Cooking Contest, the only thing hotter than the smokers is the pitmasters’ drive to win.

Tradition and evolving influences have resulted in a diversity of sauces across North and South Carolina. Here’s where to find them.

From Thai-spiced brisket in Kansas City to a pernil-powered menu in Charleston, this cohort of chefs is rewriting the rules of traditional ’cue.

This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.

My father’s stories about his Southern upbringing were fraught, but his love of barbecue helped me find tenderness in the tension.

Country-style lemonade with a salty-tangy twist.

From beer-marinated chicken to smoky burger beans and pickle-packed slaw, this menu dials up beloved classics.

Cooking with live fire? There’s an app for that.

Creamy, vinegary, and with lots of fresh dill.