Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Best of all, simple ...

Bruce Aidells' easy standing rib roast beef is the perfect centerpiece for your holiday meal. An adaptation of the classic ...

Brine is the opening topic of Fare Exchange. Debbie Pataky wrote, "I just read in the paper about the old Shapiro's Deli. I LOVED those half-done pickles ... if anyone knows how they are made I would ...

If you want ribs that deliver big flavor with almost no effort, this dry brined method is the way to go. The seasoning sinks in overnight, and the Pit Boss handles the rest. The smoke builds layer ...

There are several mistakes everyone makes with oven-roasted beef, such as picking the wrong cut, poorly seasoning the surface, or failing to let it rest. Preventing these rookie errors is just as ...