Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of... (By Sue Moore)

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling. (By Andrew Sessa)

Ham on Rye, Extra Sadism

Is it OK for a restaurant to abuse its customers? (By Helena Echlin)

Experiments with Ham Powder

Lark’s Johnathan Sundstrom wins James Beard and gets edgy. (By Nicole Davis)

Celebrate Festivus

The holiday for the rest of us.

Another Secretly High-Calorie Salad

This week’s mission: Cold meets hot on a lettuce bed, and a new fast-food breakfast. (By James Norton)

Grilled Cheese Sandwich Cravings

Bread plus cheese plus heat equals perfection (times 10). (By Aida Mollenkamp)

Injectable Marinades and 100-Calorie Snacks

This week’s mission: marinade you squirt into meat with a syringe, and tinier snack cakes. (By James Norton)

Deli Creations and Salad Spritzers

This week’s mission: personally assembled fake deli sandwiches and the Binaca of salad dressing. (By James Norton)

Farm-to-Table Trend Hits Campbell's

This week’s mission: social-climbing canned soup and frozen burritos. (By James Norton)

Country Breakfast Burrito and Hot Tamales Ice

This week’s mission: a burrito containing everything but pancakes, and a mint revamp of an old-school candy. (By James Norton)

Please Do Not Eat the Displays

Kitschy food museums cater to discriminating tastes. (By Michele Foley)

Smoke Rules

A Texas barbecue primer. (By Mick Vann and Jason Horn)

When Hunger Strikes

A little crunch, a little salt, a little sugar: These are the snacks we reach for. (By Aida Mollenkamp and Regan Burns)

Fewer than 1100

1080 Recipes offers a view into Spanish home cooking. (By Sara Dickerman)