Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. It was a hit, but it was the last and only time ...

Springtime is upon us in Texas. The bluebonnets are blooming, and your allergies are kicking into high gear. Very soon, the thermometer will start to climb and grills and smokers will be uncovered in ...

Sous vide gives you exact temperature control, but brisket still needs a powerful finish. In this video, I show how to dry the surface properly before hitting it with high heat. We use a flamethrower ...

We bet you’ve never had a brisket like this before. Chef Joe Churchman of Cuvee Ray Wine Bar and Restaurant in Rehoboth joins us in the DelmarvaLife Kitchen.

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. The festival of Passover — Pesach in ...

It may be the ultimate cooking nightmare. You splurge on what restaurateurs call “luxury protein” — Alaskan king salmon, maybe, or a USDA prime porterhouse steak. It’s going to be a special dinner — ...

FM Smoke House began with sous vide brisket and bacon grease injections. The owners of Holy Grail Pub in Plano had some success with inventive barbecue items at their weekend “Smoke Out” barbecue ...

plate of sliced brisket with sides - Watch And Rewatch/Shutterstock A smoky beef brisket is one of the classic barbecue dishes, but it can be something people struggle to make well at home. While it's ...