Roasting a suckling pig on an open fire “is no job for slackers,” said Jane Sigal in Food & Wine. But if you have the time, motivation, and financial wherewithal, the result is “totally worth it.” ...

Cooking show host, chef and cookbook author Rick Martinez is visiting the TODAY kitchen to share a couple of his favorite Mexican-inspired holiday recipes. He shows us how to make a spicy Christmas ...

We may receive a commission on purchases made from links. Anthony Bourdain was an outspoken proponent of meat-eating in all its varied forms, and an equally passionate champion of the beauty of garlic ...

Impress your dinner guests with an artful pork centerpiece. You can transform everyday loin into majestic, meaty magic with a ...

Dolly Parton is one of the most famous country music stars in the world and has been in the business for more than 50 years. While we know she can sing, dance, and act she also knows her way around a ...

There’s no question that pork is one of the most beloved proteins (hello, bacon!). Thanks to its fat content, pork has a particularly juicy, succulent taste that sets it above other cuts of meat.

In this week’s Chef and Tell interview with Tyler Wiard, the executive chef at Elway’s Cherry Creek, Wiard talks about his proudest moment as a chef — the day he won the National Pork award, and a ...