Disclaimer: This video is scripted for entertainment purposes only. No one was hurt during filming. No animal Cruelty. Get ...

Sometimes when I make a grilled cheese sandwich, I deliberately load the bread with far more cheese than it can handle, knowing full well that as the sandwich cooks, the cheddar or Emmentaler will ...

Instructions: In blender combine fresh tomato, bell pepper, onion and cilantro until completely blended. Place in a large stock pot and bring to a boil. Continue cooking for 5 minutes. Blend in the ...

If there aren’t any deviled eggs at a cocktail party, did the party really happen? I have a friend who is adamant that a celebration is not a celebration without a platter of deviled eggs. And she isn ...

For many of us, the top of a casserole is all about serious depth of flavor, and this crunchy Southern snack adds both ...

Did you all watch the Super Bowl this past Sunday? Well, you probably did, and here’s hoping that your team won (since I’m writing this prior to the big game, it’s all a mystery to me). Sunday wasn’t ...

The early bird gets the beef cheek on Sunday mornings in Houston's northside. Or so I found out on a recent weekend when my friend and colleague Loida Ruiz took me on a long-promised chicharrones ...

Pork rinds are proof that cooking odd animal parts can be entertaining. You know pork rinds -- those salty, high-protein snacks that are made from, well, from pig skin. Sometimes they're called ...

In the U.S., chicharrón typically means pork rinds - and possibly pork cracklings or the crispy skin on pork belly. But it's one of Mexico's most versatile foods, eaten alone, in tacos, in stews or in ...

Victor Escobedo studies the wispy, blond puff of chicharron between his fingers. “It’s very delicate, translucent. It looks very nice,” he says. “In theory this is excellent.” The chicharron combines ...