Here’s something to chew on: it was only within the last 100 years or so that barbecue ribs as we know them gained popularity. Before...

For Chef Shiv Negi of Your Spot Barbecue in Edmonton, cooking ribs is an art that anyone can master with a few things in mind. “Use a dry...

“Alberta has access to excellent quality pork and beef, so start with the best ribs you can source. It makes all the difference," says...

“The Maui Ribs I’m sharing here is a dish that is near and dear to my heart,” says Chef Joel Harris at Calgary's Aloha Modern Kitchen....

Read more about Art and Cherie Andrews, and Chinook Honey Company, here.

Our ancestors first cooked meat over an open flame about 700,000 years ago. No one really knows how exactly this came about, but one...

Read more about Russell Bird and You Need a BBQ here.

Read more about Jordan Sorrenti and Paddy's Barbecue and Brewery here.

Read more about Peter Zukiwski and Pitt County BBQ here.

With gorgeous stone fruits and summer-fresh berries flooding the farmer’s markets and grocery store shelves, it’s easy to overlook the...

Fathers are curious beings, often copping questionable fashion choices, quipping some of the most groan-worthy dad jokes, and always...

Read more about Chef Richard Vitug here.

Read more about Chef Mike Skarbo here.

This recipe first appeared in the June 2019 issue of Culinaire Magazine courtesy Chef David Leeder. Cooking on charcoal can seem...

This recipe first appeared in the June 2018 issue of Culinaire Magazine and was developed by Philippe Wettel.