Not many recipes call for a pair of broken-in running shoes, 93 cinder blocks, and somewhere to sleep as part of their prep list. Then again, not many recipes compare to Pat Martin’s 33-page manifesto on West Tennessee-style whole hog barbecue that describes each step from building the pit; to slow-smoking a 185-pound pig; to…

If you are a connoisseur of top-tier cuisine and an aficionado of the best dining experiences you can find, you’ll likely already know the name of acclaimed culinary trailblazer and chef Patrick O’Connell. He is the founder of The Inn at Little Washington, one of only 14 restaurants in the United States to hold the…

MONTREAL—A group representing Quebec’s dairy industry says it’s eyeing a special government designation for the term poutine in order to better promote it internationally. Luc Boivin, a cheese producer and member of the Conseil des Industriels laitiers du Québec, says the traditional dish of fries, cheese curds, and gravy has become a source of national…