It’s a different kind of cooking class Sasha Kanno and a half-dozen other students are taking this sunny Saturday morning in Long Beach. Standing around a portable worktable wheeled into a darkened ...

In today's Oregonian, I've contributed a FoodDay story about my adventures cooking a whole pig in my Caja China, a Cuban roasting box that can do 70 pounds of meat in less than four hours. Exciting, ...

“It’s actually a lot of steps to make Chinese-style roast pig,” says East Court and Mike’s BBQ chef and owner Jack Tsoi. “It’s not an easy task, this line of work.” Tsoi has been perfecting the art of ...

Dear SOS: We’ve just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times. My fave is their fried pig’s ears with crispy kale.

Our friend the pig has many worthy parts, from the feet that give kick to menudo to those juicy fat hams to that tasty underbelly. At Zona’s Tamales, even the pig’s ears go to a good cause — cooked ...