Former Marine and CIA Grad Derrick Foster Makes Great ’Cue at Santa Ana’s Ember BBQ

I was with a bunch of visiting businessmen from Texas who had just come back from Lucille's Smokehouse, and what they had to say wasn't kind. “It was good,” one them said, “but it wasn't barbecue.” The rest of them nodded. ] If it were a group of...

Music to Your Palate An amazing lamb and a side of Moldy Peaches at Bistro 400 I wasn't going to order the lamb, but when our server proclaimed it as “hands-down the best thing we do,” how could I not? Cut into meaty teardrops, the...

Barbecue-pork-filled buns at Tim Ho Wan. Photo by Edwin Goei A Taiwanese co-worker had something to tell me: He said he’d just gone to a new restaurant I’d be interested in. But before he even got the chance to pull the business card out of his...

While in college, I once rode in a friend’s old, windowless van. It had a hole in the floorboard, next to an exhaust pipe that spewed its fumes into the cabin. After I got out, every inch of me—my clothes, my hair, my skin—smelled as if I’d been...

If there's any debate worth having about barbecue, it's the one about the debate. Otherwise, the only agreement you'll reach is that there's a lot of disagreement. A Texan will, naturally, have to disavow anything that someone from Memphis...