Not big on pork? Here are eight other North Carolina edibles to consider, grow, or fear.
The more things change in the barbecue world, the more they stay the same at Red Bridges Barbecue Lodge in Shelby.
In Charlotte, at a culinary school with its own café, chefs pass on their knowledge, and students get a taste of real-world restaurant work.
Urban barbecue tinkers with tradition, but it still shares time-honored cooking methods with its small-town brethren.
At a Greenville landmark with no phone, no frills, and no equal, we spent 17 hours learning what makes the pork and the place so special.
When Postero restaurant set up shop in a former bank in Hendersonville, the merging of past and present yielded a menu that’s familiar, yet full of surprises.
In a glass case by the door, or on a dessert plate in an old-school booth, few foods evoke as strong a sense of place as coffee’s favorite companion: a slice of diner pie.
The history behind that bright yellow can of Luck’s pintos.
Hard-work success stories? Sure. But also the right time, right place, and right people.