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 that – and before refrigeration – pork was primarily packaged in wood barrels, and butchers couldn’t fit the spare ribs. This meant in places where hogs were being packed and processed, ribs were priced incredibly cheap, or completely free of charge. Around the world, the ribs of various animals are also consumed alongside those of pork, and

The May long weekend is on! Time to take stock of what to bring, what to wear, and most importantly, what to eat! Whether your idea of...

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...