Forget low and slow. Baltimore's "barbecue" tradition pits a mammoth cut of beef against the direct heat of the grill. We set out to unlock the secrets of this beloved sandwich.
Fluffy inside with a shaggy, crunchy shell, Jo Jo potatoes are popular in taverns and roadside joints. What would it take to reproduce them at home?
The less binder, the better they tasted-but the more they fell apart. Where was the sweet spot?
We wanted crisp, flavorful stuffing and perfectly cooked shrimp without heading to a restaurant.
Flavored butters are a great way to jazz up a variety of vegetables.
In Maryland, fried chicken should be deeply seasoned and boast a thin, crisp crust. Creating a foolproof coating was straightforward, but the seasonings and traditional cream were trickier.