Max Watman

Capture the final days of summer by making a big batch of pickles. It’s easier than you think!

Our columnist has found a number of high-quality sauces that can add depth and flavor to a whole range of dishes.

The over-the-top music group partnered with craft distillery Catoctin Creek to make the limited-edition Ragnarök Rye Whiskey.

These new cookbooks helped inspire our columnist to change up what he was cooking at home.

Adrian Miller’s new book, “Black Smoke: African Americans and the United States of Barbecue,” sets the record straight on who actually created barbecue.

Tired of throwing out citrus peels, our columnist figured out an ingenious process to use them to flavor sugar and make beverages.

Small Axe Peppers works with community gardens across the country to grow peppers for its line of hot sauces.

Eating black-eyed peas on New Year’s Day is supposed to bring you good fortune. Our columnist looks at this tradition and shares a recipe.

This Thanksgiving head outside and cook your holiday meal with fire and smoke.

Our columnist tries out some of the new products featuring the fiery chili pepper and sees if they’re worth the face melting.