Special guests attending the event included Roy Lee Lindsey, chief execu­tive officer of the NC Pork Council, and David Ray of Smithfield Foods, a title sponsor of the Smoke on the Water competition.

Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.

Score the skin of the pork belly with a sharp knife, ensuring not to cut into the meat. Salt generously, and place on a wire rack uncovered in the fridge for 2 hours or preferably overnight. Rub off ...

▪ All the hotels are open, but the premier buffet in Northeast Tarrant County is always at Zeppole or the Riverwalk Cantina ...

From Breast Cancer Awareness Month happenings to fall activities, limited-time menus and more, here's what's happening in the ...

Check out this list of Cincinnati area restaurants that offer Thanksgiving dinners and desserts for pickup. My own family ...

For the first time, dining critic Rachel Bernhard sets a list of Milwaukee's best restaurants, with 25 top-tier standouts ...

I’ve committed time and effort to discover what makes the perfect roast potato, and now it’s time to let you in on the secrets. Let’s start by looking at some of the new tips and tricks that ...

We take on the impossible with a ranking of 20 classic American sandwiches. See where your favorite sandwich landed on the ...

Cooking with apple cider brings an immediate earthy sweetness to dishes. It’s extremely versatile and can be used in both sweet and savory recipes.