• The Media Needs to Acknowledge the African American History in Barbecue

    by Adrian Miller

    As industry has reduced the labor intensity of barbecue and the media has made culinary celebrities, contemporary white chefs have supplanted the African American pitmasters who were once considered indispensable to the art.

  • Tracing the African Diaspora in Food

    Jessica B. Harris's book "High on the Hog: A Culinary Journey from Africa to America" traces the African diaspora through food cultures. It will debut as a Netflix series next week. 

  • A Brief History of the Crock-Pot

    Eighty years after it was patented, the Crock-Pot remains a comforting presence in American kitchens.