'Braai' is South Africa's take on barbecue

Barbecue is a cooking style practiced across the globe

How many ways are there to cook meat over a fire? Tons, it turns out. Every continent, barring Antarctica, has a local version (or versions) of barbecue. For instance, in Japan, it’s meat-laden skewers cooked over Japanese oak charcoal. Head down to Argentina, and you’ll find parillas—open-flame grills that impart a smoky char to the ingredients.

The South prefers the term 'cookout'

A 2016 Eater poll showed that folks from the South generally prefer "cookout" to describe a backyard event centered around barbecued meat. In fact, that preference extends to much of the country, with 65% of Americans saying they prefer the term.

Barbecue can be made with direct or indirect heat

Direct heat, called “grilling” in the USA, involves quickly cooking ingredients directly over the heat source. It's usually used for hamburgers or Japanese yakitori skewers. Indirect heat, where the ingredients are placed adjacent to the flames to cook “low and slow,” is associated with American barbecue dishes like smoked brisket.

The word 'barbecue' is thought to come from 'barbicu'

Modern barbecue originated in the precolonial Caribbean and Americas. The word is thought to come from the Indigenous term for wooden frames used to cook meat high above the fire.

Americans' love of combining freedom and charred meat began in the 1800s

In the 19th century, politicians (particularly in Virginia) hosted large public barbecues to celebrate Independence Day and, of course, boost their own campaigns. When personal grills became common in the 20th century, the tradition moved into backyards and block parties, where it's still going strong today.

American barbecue varies by region, with particularly strong traditions in the 'barbecue belt' of Texas, Memphis, Kansas City, and the Carolinas.

The food took root with Black Americans in the Civil War era

Because the technique requires little equipment and can tenderize tough or undesirable cuts of meat like ribs, barbecue took root among impoverished Black Americans in the late 1800s. When these communities moved north during the Great Migration, barbecue followed.

Spanish conquistadors encountered barbecue in the 16th century and called it 'barbacoa.'

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

Cookout and barbecue culture boomed in post-war 1950s America

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

Kansas City barbecue makes use of 'burnt ends'

The Midwest city has its own delicious tradition, serving the double-smoked chunks of fatty brisket slathered in the region’s signature thick, sweet-and-spicy sauce.

Korean barbecue uses thin slices of marinated beef

Korean food, and specifically Korean barbecue, jumped across the Pacific to become one of the fastest-growing international cuisines in the United States. In Korean restaurants, dishes like bulgogi (thin slices of marinated beef) are grilled at the table and accompanied by a wide variety of side dishes.

The preferred barbecue sauce depends on your location

America's regional barbecue styles include multiple highly specific sauces. From the tart, acidic vinegar-based sauces of North Carolina, to the thick, sweet-spicy Kansas City variation, American barbecue sauces are as varied as the country’s geography.

Memphis-style barbecue emphasizes pork

The cuisine's signature dish is dry-rubbed ribs. Before smoking, the meat gets a spice rub with paprika and chili powder. Some restaurants also offer their ribs “wet” (with sauce) or “muddy” (a mixture of sauce and rub).

Kansas City is home to the first museum of barbecue

America is home to several kinds of barbecue, leading one Kansas City food writer to open the world's first museum dedicated to the cuisine. The Museum of BBQ tells the story of the food's evolution through interactive exhibits, a sauce immersion room, and even a barbecue-themed playground.

Texas' includes German, Mexican, and Polish influences

Beef brisket, served with white bread and pickles, and sausage—a holdover from German immigration in the 1800s—are two of the most popular dishes. The southern end of the state brings together Mexican barbacoa and fajitas.

Beard and his eponymous awards help define 'American cuisine'

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

Brazil's festival has its own mascots

Blumenau, Brazil, has been home to generations of German immigrants who brought the annual Oktoberfest celebration from Europe. Thousands of revelers parade down what was once known as Wurstrasse, or Sausage Street. There, they’ll find the festival’s ubiquitous mascots, Vovó and Vovô Chopão, or Grandma and Grandpa Big Beer.

Meat raffles are charitable events popular in the Midwest

The events, which take place at bars, often during sporting events, allow you to buy a ticket (usually for a dollar) and earn the chance to win some uncooked meat to take home and throw on the barbecue.

What it's like to be a competitive barbecue judge

Follow food writer and barbecue lover Mattie John Bamman as he tries to become a certified barbecue judge. The training is practical and subjective, involving learning the strict Kansas City Barbecue Society standards and the judges’ (literal) tastes.

Tailgating is a cornerstone of college football culture

Hours before kickoff, fans gather in stadium parking lots and nearby lawns to grill, share drinks, and celebrate.

George Washington was a fan of barbecue

The first US president celebrated laying the cornerstone of the US Capitol by hosting a barbecue, the centerpiece of which was a 500-pound ox. By the 19th century, barbecue was a standard component of public celebrations, including Independence Day and Memorial Day.

Pellet grills evenly distribute heat across a grill

Using ignited wooden pellets and fans to evenly distribute the heat across the cooking surface, pellet grills give food deep flavor and grant cooks more control, offering a newfangled take on barbecue.

Brazil is leading a cheese revolution and challenging European dominance in the industry

Brazil has plenty of traditional dishes that rely on cheese, but it’s only in the last decade that the country has emerged as a powerhouse in artisanal cheesemaking. While the cheeses may be inspired by European traditions, options like cocoa-dusted goat cheese or an Amazonian buffalo cheese are pure South American.

Low-and-slow smoking transforms tough cuts into tender, flavorful cuisine

Cooking meats at low temperatures over many hours breaks down muscle proteins and collagen into gelatin, making the meat juicy and soft. Patience, gentle smoke, and moisture retention are needed to avoid dry or chewy results.

Back when it was still a small restaurant, McDonald's served barbecue.

Comedic roasts, an ironic inversion of toasting, took off in the 20th century

Ribbing amongst friends likely goes back to the dawn of man, but formalizing the act caught on with fundraisers held by the Friar’s Club, a New York organization for theater agents. Rather than raising their glasses to good fortune and health, comics eviscerate an “honoree”—along with everyone else on stage—though they usually conclude with an earnest toast.

Toasting was likely inspired by libation ceremonies

The practice, common in many Indigenous communities, involved people honoring the deceased by pouring out water, which seeps into the Earth in their honor. Although it didn’t necessarily include alcohol, the practice mirrors many modern toasts, which sometimes pay tribute to loved ones who have died. Libation ceremonies are still practiced today by those seeking to connect with the ancient tradition.

Anglo-Saxons toasted the new year

The lord of a manor toasted his subjects at the start of a new year with the Old English phrase “waes hael,” which roughly translates to “be well.” “Wassailing” involved traveling from house to house, singing songs, and continuing to drink, a practice that eventually influenced caroling.

The word 'toasting' goes back to the 17th century and likely refers to an outdated tradition about placing toast in wine.

Nelson Mandela delivered his famous anti-apartheid speech in court in 1964

During the Rivonia Trial, Mandela was charged along with several others for opposing South Africa's apartheid government, and expected to be sentenced to death. He showed up to court wearing traditional Xhosa attire and delivered an hours-long address against racial domination. Nelson said he hoped to live to see realized his ideal of a democratic and free society, but announced that he was prepared to die for his cause.

The unexpected return of the steakhouse

Although the 2010s and early 2020s saw fewer people eating red meat, the momentum has now swung in the opposite direction, with vegetarian spots closing and hip new restaurants slinging beef. Food writer Bettina Makalintal makes sense of the sudden shift by unpacking the steakhouse's resurgence.

Discover the chemistry behind smoking foods, including the types of smoking and the source of smoking flavors and colors.

Why beefsteak tomatoes are named after a meaty dish

No, they won't get vegetarians into trouble, but beefsteak tomatoes did earn their name because of their meaty texture. People also associate the hearty beefsteak with sandwiches and burgers because they make for a perfect topping on meat-centric dishes. This quick explainer breaks down the basic etymology of the beefsteak and provides a few helpful ideas for using the tomato in your next meal.

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

How to eat Korean food

If you don’t know your banchan from your bibimbap, Chef Seoyoung Jung offers a quick breakdown of the anatomy of a typical Korean meal. She also gives some useful do's and don'ts for Korean mealtimes, including why you should always place your rice bowl to the left of the soup bowl (and never pick it up while you’re eating)

The phrase 'hot dog' likely evolved from the common name 'dachshund sausages,' a late-1800s slang term for sausages based on rumors that butchers were using substandard meat to make them.

Scandinavians toast with an emphatic ‘skål!’

The word comes from the word for “bowl,” a reference to the vessels of alcohol early revelers passed around at celebrations. Now, the word more closely resembles “cheers!” In response, it’s polite to respond “takk,” or “thank you.”

One food writer ranks the best barbecue in Texas every 4 years

Barbecue is so big in Texas that Texas Monthly, one of the state's premier magazines, has its own barbecue editor. That man, Daniel Vaughn, is responsible for ranking the top 50 barbecue restaurants every four years. This short documentary profiles three of them, and shows what Vaughn considers when he's making his picks.

The ritual burns of California forests

Many ecosystems around the world have adapted to regularly occurring wildfires. Some human cultures saw the advantage of such fires and integrated them into their community rituals. Learn about similar tribal traditions looking to better manage California's forests today.

Watch a pro butcher turn half a pig into eight common meals

The variety of food derived from a pig is enormous—from the common hot dog to delicate capicola. Watch butcher John Ratliff transform this meat into the basis of some of the most well-known meals.

Alcohol often accompanies memorial ceremonies around the world

“Pouring one out” for the dead is something that exists across the globe, in various cultures and forms. From the Irish wake to the Korean Sangnye, alcohol is frequently used as a way to honor the deceased and comfort the living.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.

Hibachi restaurants were designed to appeal to American soldiers stationed in Japan

Hibachi-style cooking was originally used in residences, with Japanese families cooking together around the grill. That style was then refined after World War II with the teppanyaki restaurant Misono, which used more American-friendly ingredients (like steak) to appeal to American soldiers stationed in the country. Despite the differences between teppanyaki and hibachi, diners began using "hibachi" to describe the concept. Later, the Aoki family brought it to American soil with Benihana.

Rapping has roots in numerous aspects of the Black oral tradition

Although “rapping” began in New York with hip-hop in the early 1970s, it can be traced back to griots, who were storytellers in West Africa, and “toasting,” which was a similar talk-sing style practiced by dancehall DJs in Jamaica.

Red foods are often featured in Juneteenth celebrations, which some scholars say is symbolic of enslaved people's bloodshed.

A guide to the modern supra

This essay was written by an American who ventured to a Georgian village in search of a modern supra, the traditional communal feast hosted by a toastmaster that has existed for centuries. What he found was a warm, welcoming, and wine-soaked experience.

Blue zone cooking—a concept that journalist Dan Buettner developed from his reporting on centenarian populations—emphasizes cooking with simple, fresh ingredients and echoes themes of the well-known Mediterranean diet.

Beard was influenced by his godfather, a Chinese-born cook

Beard made no secret of the impact that Jue-Let, his godfather, had on his own love of food and cooking. Beard wrote about Let, though he has still been relegated to the annals of American cooking, something historians say is unfortunately common for minorities.

The James Beard Awards are sometimes called the Oscars of food because they spotlight the best of the industry.