Classic baba ghanouj requires real smoke. Then you can treat it like hummus.

(The Washington Post, August 24, 2018; 2:00 PM)

The cookbooks you need to raise your grilling and barbecue game

(The Washington Post, July 20, 2018; 2:44 PM)

The best way to grill a burger keeps it off the grate

(The Washington Post, June 21, 2018; 10:00 AM)

These smash burgers are crispy, cheesy and jam-packed with flavor

(The Washington Post, June 20, 2018; 6:54 PM)

Thick, juicy, backyard burgers can be yours with a few simple tips

(The Washington Post, June 20, 2018; 6:34 PM)

How to make the most of your grill time

(The Washington Post, May 26, 2018; 12:00 PM)

The grilled-chicken recipe so brilliant it’s got an Ivy League name

(The Washington Post, September 26, 2017; 10:00 AM)

Think you can’t get smoky flavors from a gas grill? Try this.

(The Washington Post, August 25, 2017; 11:18 AM)

11 mistakes novice grillers make — and how to correct them

(The Washington Post, July 24, 2017; 10:00 AM)

Fire up your grills for recipes from the season’s best barbecue books

(The Washington Post, June 19, 2017; 12:00 PM)

This is the future of barbecue: No regions, no rules, lots of innovation

(The Washington Post, May 14, 2017; 10:00 AM)

The powerful culinary imprint that’s missing from the African American Museum

(The Washington Post, April 10, 2017; 10:00 AM)

Immigrants bring new touches to American barbecue. Just like they always have.

(The Washington Post, March 7, 2017; 10:00 AM)

MLK’s booth at his go-to barbecue joint became a memorial. Then it disappeared.

(The Washington Post, September 19, 2016; 10:00 AM)

Where did barbecue begin? Virginia, he says — and he stands by it

(The Washington Post, August 28, 2016; 8:01 AM)

A guide to Virginia barbecue styles, sauce by sauce

(The Washington Post, August 28, 2016; 8:00 AM)

Today’s South Carolina barbecue is chef-inspired, upscale — and the future

(The Washington Post, August 2, 2016; 9:01 AM)

A barbecue case that helped the cause of civil rights

(The Washington Post, August 2, 2016; 9:00 AM)

A South Carolina barbecue primer

(The Washington Post, August 2, 2016; 9:00 AM)

Where to find South Carolina’s best barbecue

(The Washington Post, August 2, 2016; 9:00 AM)

Celebrity pitmaster Myron Mixon is opening a restaurant in Old Town

(The Washington Post, July 7, 2016; 12:00 PM)

7 new reasons to fire up your smokers this summer

(The Washington Post, June 28, 2016; 8:00 AM)

Here’s how to cook seriously good barbecue on a simple charcoal grill

(The Washington Post, May 24, 2016; 10:00 AM)

The easy way to cook oysters, mussels and clams this summer: On your grill

(The Washington Post, May 23, 2016; 7:00 AM)

For an Easter surprise, here’s a cut of lamb you’ve got to start smoking

(The Washington Post, March 20, 2016; 8:00 AM)

They fed the civil rights movement. Now are black-owned barbecue joints dying?

(The Washington Post, February 22, 2016; 10:44 AM)

Move over, foie gras: The latest rage in Paris is . . . classic American barbecue

(The Washington Post, January 19, 2016; 7:00 AM)

Where to eat American-style barbecue in Paris

(The Washington Post, January 19, 2016; 6:59 AM)

The secrets of a barbecue style like no other, found only in California

(The Washington Post, October 27, 2015; 7:00 AM)

Why North Carolina’s barbecue scene is still smoldering

(The Washington Post, September 21, 2015; 8:00 AM)

How do you top fruit on the grill? Smoked whipped cream.

(The Washington Post, August 23, 2015; 9:00 AM)

This one simple trick can help you grill the perfect corn

(The Washington Post, July 13, 2015; 8:00 AM)

Barbecue secrets from the nation’s preeminent pitmaster-geek

(The Washington Post, May 17, 2015; 8:00 AM)

How to make your own bacon at home

(The Washington Post, April 14, 2015; 8:00 AM)

The one ingredient that has sustained me during bouts of leukemia

(The Washington Post, March 7, 2015; 7:00 AM)

What are they smoking? At a Texas barbecue camp, it’s gotta be brisket.

(The Washington Post, February 24, 2015; 7:00 AM)

Keep it simple, be patient, and other tips for raising your brisket game

(The Washington Post, February 24, 2015; 12:52 AM)

At Saison, the hearth’s fire and smoke set the beat for the kitchen

(The Washington Post, January 19, 2015; 9:00 AM)

Grilled chicken: How to get it perfect

(The Washington Post, October 13, 2014; 8:00 AM)

Smoke Signals: Cooking in, not on, the fire

(The Washington Post, September 16, 2014; 9:00 AM)

Grilled kebabs: The secrets to perfectly done meat, vegetables and even fruit

(The Washington Post, August 25, 2014; 10:30 AM)

Grilled pizza revelations

(The Washington Post, July 31, 2014; 8:00 AM)

Smoke Signals: This July 4, go traditional with great regional side dishes

(The Washington Post, June 24, 2014; 10:00 AM)

Smoke: Why we love it, for cooking and eating

(The Washington Post, May 20, 2014; 11:10 AM)

Neopol Savory Smokery, where wood and heat work magic on salmon and more

(The Washington Post, April 22, 2014; 9:30 AM)

Smoked chicken stock: Water plus bird equals a transformative ingredient

(The Washington Post, March 4, 2014; 3:29 PM)

Smoked salt brings a touch of the grill inside

(The Washington Post, February 4, 2014; 3:37 PM)

Brunswick stew, the Virginia way

(The Washington Post, January 7, 2014; 4:07 PM)

At Jack Daniel’s barbecue contest, Richmond team stays cool under pressure

(The Washington Post, November 12, 2013; 4:49 PM)

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