Basic Barbecue Rub
Editor's note: Use this rub to make Myron Mixon's Pork Shoulder .
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Fluffier, fresher, and fancier than anything from a tub or can.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.