Charcuterie (W. W. Norton & Company, 2005), by Michael Ruhlman and Brian Polcyn, is a comprehensive guide to smoking, curing, brining and preserving meat. Classic and contemporary charcuterie recipes ...

This recipe is basic: cucumbers, vinegar, sugar and pickling spice. Personalize these pickles by coming up with your own spice mix instead of using a prepared one. Chef Carole Greenwood makes her own ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Your collection of kitchen spices is packed full of fantastic choices. One that you probably have on hand, but may not use as often? Alum powder! It’s quite affordable, available at any grocery store ...