Francis Lam and Adam Rapoport discuss editing cookbooks, entertaining friends at home, living and eating with Chrissy Teigen, and a bit of football.

When you think of barbecued pork, you likely think of a shoulder, butt, or ribs smoking low and slow for hours on end. But America's Test Kitchen recently uncovered the joy of a cut rarely used for barbecue -- fresh ham.

In the 1960s and 1970s, some West Coast hippies left the cities and headed for the country; they were looking to reconnect with the land and an agrarian lifestyle. Many of them ended up farming in Tennessee. Food writer and Southern historian John T.

Burmesian restaurateur Desmond Tan and food writer Kate Leahy have released a new Burmese cookbook, Burma Superstar, named after Desmond’s Bay Area restaurant. Our contributor Melissa Clark talked with Desmond and Kate about what makes Burmese food unique.

The staff at America's Test Kitchen loves nothing more than to debunk long-accepted food myths along their quest to recipe perfection.

When it comes to vegetarian cooking, The Washington Post food editor Joe Yonan says these seminal books still inspire him -- and other home chefs -- today.

When he passed away in 2004, the late great musician Ray Charles left us with a wonderful catalog of his music. But he left something else as well; he endowed a chair at the historically black Dillard University in New Orleans.

Top Chef favorite and restaurateur Dale Talde shares his favorite three go-to dishes with The Splendid Table including a recipe for his King Crab Fried Rice.

Tucker Shaw from Cook's Science serves up a glamorous history lesson on the origins of fettuccine Alfredo in the U.S. and shares the process for perfecting the dish at home.

Cookbook author Samin Nosrat taught cooking for years. In fact, Michael Pollan credits her for teaching him how to cook. Her teaching revolves around a ridiculously simple idea, that to be a great cook, all you need to know is how to control four things: salt, fat, acid, and heat.

In his career as a writer, editor and critic Tom Scocca has sharpened his sword on lazy media and skewered hypocritical politicians. But what he says might be his most important journalistic work came when he took it to recipe writers.