What Brisket and Chocolate Have in Common (Besides Being Delicious)
Tomball's Tejas Chocolate & Barbecue is one of the best smoked-meat joints in the state, but it pours its heart into its bean-to-bar confections.
Tomball's Tejas Chocolate & Barbecue is one of the best smoked-meat joints in the state, but it pours its heart into its bean-to-bar confections.
Smoked turkey legs have broken out of the State Fair and onto menus across the state.
One secret is pitmaster Pedro Garcia, who started at Big Al's as a dishwasher over 40 years ago.
From brown gravy sauce to pecan pie with brisket, joints from Denison to Gainesville provide lots of solid (and surprising) options.
If we all make this New Year’s dish, maybe things will get better soon. It’s worth a shot!
Try your hand at gardening, stargazing, mixing the world’s easiest cocktail, and much more with this handy guide.
Even in 2020, Texas managed to turn out superlative barbecue. Our barbecue editor picks his favorite bites of brisket, spare ribs, sausage, and more, from all across the state.
Spread the love with this vibrant, versatile condiment that's a righteous kick to the system.
We set the record straight and offer several favorite options to fill your belly while fueling up your tank.
The Italian food superstore opens its seventh North American location at Dallas’s NorthPark Center.
A longtime patron remembers the intimate Austin venue—where one could eat pecan pie and see world-class musicians—ahead of its demolition.
The Houston food writer credits her adopted hometown's immigrant community for encouraging her connections to her beloved childhood dishes, including this delicious holiday treat.
Plus, a trip to the garden store and a cozy Christmas album from Austin musician Molly Burch.
Don’t know a comal from a molcajete? We break it down (and share an easy recipe for discada, a northern Mexican grilled meat dish).
Plus: the only thing better than an ugly Christmas sweater is a taco-themed ugly Christmas sweater.
Three new indie coffee businesses have opened in Laredo this year, all building on the city’s vibrant Mexican American coffee traditions.
Three questions with the Houston chef, whose “gambling man” pal David Chang took a big risk to raise money for the Southern Smoke Foundation.
She spent decades feeding our family and bringing us together. Making her favorite treat was a small, sweet way for me to celebrate her and reconnect with my culture.
Let people have some joy for once in their lives.
Your guide to the many types of tacos around the state, where to find them, and how to enjoy them!
Originally from South Africa and Portugal, the peppery, lemony dish is now beloved by Texas Muslims. To understand why, you have to go back four hundred years.
Schnitzel, steins, and social distancing through Oktoberfest and beyond.
Chef Alex Padilla skipped lunch one day, then nodded off. The result is an enormous, one-of-a-kind Tex-Mex burger.
Plus, a new art exhibit about the borderlands, a music compilation by many Texas artists, and Casa Colombia.
Two new Dallas concepts expertly combine Asian and Mexican flavors and methods, and a new concept from the chefs at Mixtli, in San Antonio, will soon do the same.
Let chef John Currence show you how to tailgate at home—even though he's pulling for the wrong SEC team.
The Mexico City dish remains rare in Texas, but it's starting to take off in Austin.
Nine tips for sampling the state's taco scene without jeopardizing your health or anyone else’s.
It’s the largest penalty for a criminal food safety case in U.S. history.
For decades, his elegant flagship restaurant, Tony’s, was the place to see and be seen.
Plus: a cheesy dish that's half pizza, half quesadilla.
Meat substitutes such as Beyond Meat keep growing in popularity, so we re-created a Texas bowl of red—no beef involved.
You can’t keep Big Tex down.
A growing number of independent specialty shops around the state offer tightly curated selections from local producers.
Vegans want to end the killing of animals. Scientists say livestock are accelerating climate change. COVID-19 is ravaging meat-packers. Texas beef is under fire—but all across the industry, from the pasture to the butcher case, a vision of more sustainable burgers and briskets is beginning to come into focus.
Bill Norris, of Alamo Drafthouse and Midnight Cowboy, pours one out for the Pegu Club, the beloved New York cocktail mecca that has permanently closed in the wake of COVID-19.
Kevin Fink, Chris Shepherd, and others are lobbying lawmakers to pass the $120 billion grant program that has bipartisan support.
The truffle of Mexico, this culinary delicacy—sometimes called "black gold"—is treasured by taqueros and chefs.
Three words: tequila almond croissant.
The celebrity chef, accused of domestic violence four years ago, says he’s ready to do the work. But what does that mean?
And sometimes that’s all you want in a burger.
Chefs and owners have had to adapt quickly and nimbly, with takeout, meal kits, booze to go, and reconfigured dining spaces. Will it be enough to survive?
After three months in Dallas, she returns to New York ready and resolved to push for real change.
On The National Podcast of Texas, one of Food & Wine’s Best New Chefs on systemic racism and reopening in a pandemic.
This San Elizario family business, which specializes in queso asadero, started in a home kitchen and now has fans around the country.
Time had a way of stopping at the iconic cafeteria chain. Not any longer.
Every day is a special occasion as this extended time at home begins to wind down.
Restaurants around the state have answered our call for the ultimate comfort food.
The COVID-19 pandemic has led to what one expert calls “a perfect storm”: more hungry people, fewer volunteers, and declining donations.
Going out for chaat isn't possible right now, so she turns the kitchen into a snack paradise.