Few snacks hit the salty, savory craving quite like pork cracklings. Traditionally deep-fried and heavy, they’ve now gotten a lighter makeover thanks to the air fryer. With just a bit of prep and no ...

Chefs Ian Curley and Porkfat’s Narin “Jack” Kurasai pull apart the best cuts for which purpose and share their expert tips.

“I fought it too long and eventually gave up,” James “Blue” Broussard told me, reflecting on how he decided to let his Louisiana heritage influence his Central Texas–style barbecue joint. When he ...