The Cornish game hen peaked in popularity back in the 1980s, when it was a guaranteed dish on the menu of every white-cloth restaurant in America. But the little bird fell out of favor by the 1990s, and it became more and more difficult to find, even in the poultry aisle of local supermarkets.

Another Halloween has come and gone, which means that Thanksgiving is just weeks away. It’s time to start planning your guest list and planning your menu. For most of you that means getting ready to cook that annual Thanksgiving turkey. But it seems that there are many questions about the best way to prepare the turkey, what temperature to cook it to, and how much turkey to cook so everyone gets enough.

The sandwich is one of those a rare dishes that can pop up anywhere from fast food establishments to white-cloth restaurants. The simplicity of the sandwich, which at its most basic is two pieces of bread with some sort of filling, downplays its ability to be a meal in and of itself that is packed with flavor.

The sausage fatty is a modern classic for backyard pitmasters. This simple dish, which traditionally was a smoked sausage chub with barbecue rub on the outside, started popping up online in the late 90s in various barbecue chat groups.

Lamb is making a comeback, which may come as a bit of a shock to those of us who have kept it in constant rotation for our family meals. But if you are one of the many Americans who do not eat lamb on a regular basis, you may have noticed the meat becoming more popular at local restaurants, on cooking shows on television, and even on the menus of your friends' dinner parties.

Corn — one of the great grains, and the basis for the diet of the native people of modern day North America — is purely an invention of man.

Big Bob Gibson was an imposing figure... a railway worker who stood six foot four inches tall Bob would frequently host gatherings of his friends and family at his home in Decatur, Alabama in the early 1920s.

Few barbecued foods are as revered as pork ribs. But pork ribs also create a lot of confusion, because so many people believe that ribs that “fall off the bone” are the holy grail of barbecue… but for many of us we know that “fall off the bone” is simply a nice way to say overcooked.

This episode of Cooking with Fire originally aired on January 12, 2018. Brisket burnt ends are one of the more fascinating foods in barbecue. Their storied history, which I’ve spoken of here before, makes them a true Kansas City original. Of course, the great thing about food is that it is meant to be played with, no matter what your grandmother repeatedly told you at dinner time.

Long before the world of prime time TV food competitions, the barbecue world was hosting contests to find out who made the best ribs, brisket and more.