Pit Barrel Cooker's Original 18.5" diameter upright barrel smoker is a perennial favorite among our readers. In 2017, the Pit Barrel team followed it up with a smaller, 14" model called Pit Barrel Junior (PBJ). Now they go big with the full size, 55 gallon 22.5" PBX! As expected, it stays true to the much loved design and operability of those two, only in a much larger format, but does it deserve the same Platinum Medal?

Char-Broil bills their Cruise thermostatically-controlled gas grill as, "the next generation of gas grilling….." For years, AmazingRibs.com cried out for thermostatic control on gas grills to replace vague LOW, MED, and HIGH control knob settings with specific temperatures so we were excited to see if Char-Broil delivers. Read our full review and find out our rating.

Oklahoma Joe’s Bandera is a compact but capacious offset smoker thanks to its unusual upright vertical design. Though there are a few challenges to work around, the versatile unit is well-suited for the cook who wants to get a little more serious about smoking meats, fish, and vegetables over wood but isn’t ready to invest in a high-end offset cooker. Find out more about this entry-level offset cooker with our complete review and rating.

J. Kenji Lopez-Alt is among the most admired food and cooking nerds on earth and the author of the brilliant book, The Food Lab. He also wrote the foreword to Meathead's book, “Meathead.” Trained at MIT, in the kitchens of many restaurants, in the lab of Cook’s Illustrated, and as the premier columnist of SeriousEats.com, in this massive and definitive tome, he reveals the mysteries and secrets behind the ancient and venerated art and science of Asian wok cooking.

Tamar Haspel, a James Beard award-winning food/science/politics columnist for the Washington Post, has written a most entertaining memoir of the past few decades during which she and her husband, Kevin Flaherty, made a pact that every dinner will have something that they have grown or caught. She doesn’t write recipes for the newspaper, she explains how food is made, the sciences behind its production, and how laws and people influence what we eat. If you want to know the truth about organic food or farm-raised salmon, she is the expert. And her answers will surprise you.

Creamy, slightly sweet and slightly tart, this cocktail is a slice of the famed pie in a glass! Many recipes for a similar cocktail call for rather odd ingredients like coconut and pineapple – things that are not in the pie. Why? That was my question as I embarked on a quest to make a drink as close to the dessert as I could. Here is my finished product, and I’m sure you’ll agree it tastes like another!

Old Fashioneds are for whiskey lovers, and as such are not supposed to be “sweet” like the ones you’re served at your local steakhouse chain which make you wonder if there's really any whiskey in it. Instead, a good one only contains enough sweet to color in the lines while letting the whiskey shine as the main player. I think this recipe is as good as it gets, as long as you use the right whiskey!

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