April 2022

When you call yourself the SmoKING of Meats, you better have the barbecue to back up the name. Over the last two years, Joe Musngi has been making a name for himself in New York and New Jersey with pop ups and as a vendor at the new Jersey City Smorgasburg location. He’ll be bringing […]

Eric Pallant’s resume is full of degrees in environmental sciences, published academic works and teaching credentials from California to Israel and back to Pennsylvania, where he now lives and teaches at Allegheny College. So why did we want to talk to him? Because he wrote an excellent book called Sourdough Culture: A History of Bread

2017 was a great year at Brisket King® NYC featuring many Texas brisket experts including Aaron Franklin of Franklin Barbecue, Daniel Vaughn of Texas Monthly and John Tesar of Knife Restaurant as judges. Here’s an exclusive with Aaron Franklin from the event with his top tips for making brisket. The post An Interview with Aaron

When Max Toste of Lone Star Taco Bar told us he had recently eaten some great pozole at Barra in Somerville, we knew we had to get the team on board for Bowl of ‘Zole. We are excited that the restaurant will be bringing a classic pozole based on a family recipe to the event.

Mike Lapi is officially the Visiting Instructor of Animal Science for SUNY Cobleskill where he teaches all the meat processing courses through the federal inspection facility on campus. He went from accidental busboy to owning his own restaurant to building furniture and then teaching culinary classes before he took the helm of the meat processing

BBQ Buddha is the award-winning brand that focuses on making BBQ products that are free of additives, artificial flavors, and colors – or as founder Ray Sheehan likes to say – he’s making sauce and rubs that have “all the flavor without the junk.” On the eve of launching his latest cookbook, Ray talked with