It was mayhem. The place was packed with lines out the door.” Jordan Small on opening day of his first brick-and-mortar spot, ...

Chef Laurent Dagenais joins Condé Nast Traveler to guide you through Montreal’s must-try food spots. Discover where to find ...

You may be familiar with Joel McHale as Community ’s former lawyer, Jeff Winger, or the exacting fine dining chef who haunts ...

Making smash burgers at home? Learn the most common slip-ups and how to perfect your technique for crispy, juicy results.

Combine stovetop and oven cooking for maximum flavor. "On a stovetop, get the wood chips smoking on one side of a deep pan [on high heat for about five minutes], then place a 2-inch perforated pan ...

As part of that mission, Pro Smoker recently donated an advanced commercial smokehouse to the University of Wisconsin-River Falls to help train and develop the next generation of meat industry ...

IRON RIDGE, Wis., June 12, 2025 /PRNewswire/ -- PS Seasoning and Pro Smoker, global leaders in flavor development and equipment solutions, today announced the opening of a new Customer Innovation ...

Did prehistoric humans know that smoking meat could preserve it and extend its shelf life? Researchers from the Alkow Department of Archaeology and Ancient Near Eastern Culturesat Tel Aviv ...

Backyard chefs such as Callan Buchholz are brushing up on their low and slow barbecue skills, with the American-style trend of meat smoking feeding the whole tribe.

The SDSU Meat Lab has been a staple part of the hands-on curriculum for the past 100 years. This year, their meat smoker was upgraded, better reflecting industry standards.