Paul Anka has written more than 900 songs throughout a 70-year-career. He goes in-depth with us about his new documentary.

Rising usage of concentrated smoke formulations and wood-specific variants continues to redefine flavor precision and food ...

Hunting seasons are well under way and chances are good many of you already have a freezer well-stocked with everything from venison steaks and ground meat to dove breasts.

Step into the world of authentic smokehouse flavor with this rich and savory cold smoked sausage recipe from Chuds BBQ. In this video, pitmaster Bradley Robinson walks you through the old-school ...

Lactic acid bacteria (LAB) play a pivotal role in the food industry, particularly in the fermentation and preservation of meat products. These Gram-positive, non-spore-forming microorganisms ...

Discover how the Amish preserve meat for months without refrigeration using traditional methods like salting, smoking, and root-cellar storage. The post How the Amish Preserve Meat Without ...

Before the advent of modern refrigeration, our ancestors had to be quite resourceful to keep their food from spoiling. They couldn’t just toss leftovers into a fridge or freezer. Instead, they relied ...