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Rack of lamb and the grill have great chemistry. The intense heat of the coals produces a bold crust and melts away the meat’s abundance of fat, distributing flavor throughout while imparting a smokiness that’s the perfect complement to lamb’s rich, gamey flavor.

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What makes Impossible burgers possible? An engineered ingredient that makes the veggie patty look bloody — and one of many new concoctions food regulators expect to see more of in the coming years.

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Although it sounds like a bad Saturday morning commercial (Pizza?! For breakfast?!!), it turns out breakfast pizza is just a creative version of the classic bread-eggs-cheese-meat combo.

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Spicy, smoky Jamaican jerk is one of the world’s great barbecue traditions. Meat (traditionally chicken or pork) is rubbed with an intensely flavored liquidy paste made from fiery Scotch bonnet chiles, allspice berries, herbs, and spices, and then it is smoked over pimento wood.