While there are plenty of tips to consider when cooking ribs, we wanted to learn more about why trimming ribs in particular is so important (and if any part needs to be removed before cooking). To do ...

Editor’s note: This is the third column in a Barbecue at Home series in which Reid provides how-to advice on becoming a proficient backyard pitmaster. Brisket may be king at Texas barbecue joints, but ...

Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated from the Culinary Institute of America. She co-authored the cookbook Simple Art ...