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The supercomputer first showed off its intellectual prowess on Jeopardy. Now after analyzing a massive number of recipes, Watson has come up with its own sauce.
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The future of good barbecue isn't in new technology, but in the old way of cooking with wood and smoke, says one expert. The science of slow-cooked meat seems to support his argument.
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Jenee Kim, owner and chef behind Park's BBQ in Los Angeles, cooks up some signature dishes for host Jeremy Hobson.
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Rodney Scott's legendary South Carolina barbecue cookhouse went up in flames last year, so friends of the pit master cooked up a plan to help him rebuild. Scott is now making a comeback with his Bar-B-Que in Exile Tour and bringing people together with his whole hog barbecue.
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When Dallas barbecue restaurant Pecan Lodge opened three years ago, there was no line of customers waiting to taste the brisket. But that all changed when Texas Monthly barbecue critic Daniel Vaughn rated the Pecan Lodge barbecue among the very best in the state.
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In the first segment:Law professor, scholar and avid writer, Jeffrey Rosen joins us to talk about the United States Supreme Court. Rosen is the author of…
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Denver restaurant critic Jason Sheehan has a passion for barbecue with all the homemade fixings on the side. He believes barbecue unites and comforts, as a cuisine of both solace and celebration.
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We honor the smoke and sweat that come with the summer rite of grilling over open flame, be it patio, backyard or favorite barehands rib joint. Jennifer Ludden chats with Mike Mills and Amy Mills Tunnicliffe, who teamed for a book on the subject: Peace Love and Barbecue.
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SIMON/BBQ: SCOTT SIMON VISITS DREAMLAND BARBEQUE IN BIRMINGHAM, ALABAMA. JOHN BISHOP, WHO IS AFRICAN-AMERICAN, FIRST OPENED DREAMLAND IN TUSCALOOSA IN 1958, SEVERAL YEARS BEFORE ALABAMA DROPPED ITS SEGREGATION LAWS. TODAY, THERE ARE THREE DREAMLAND RESTAURANTS...TUSCALOOSA, BIRMINGHAM, AND MOBILE, ALABAMA.