Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the ...

These crispy, crunchy pork products are staples of Southern snacking. Pork is a big part of Southern culture. It’s our go-to for a backyard barbecue and the main event at football tailgates. Ribs, ...

Sporting a purple and gold LSU shirt, Terry Lemoine approached the counter at the new Bergeron’s Boudin & Cajun Meats in Covington, sampled a hunk of cracklin’ from the bin and ordered a pound of ...

When welder Bryan Furman quit his day job to open B's Cracklin' Barbecue in Savannah in 2014, he'd never owned a restaurant, and he'd only been smoking meat as an amateur. But Furman’s idea to raise ...

Opie's Baton Rouge opened in April on Florida Boulvard. The restaurant also has a drive-thru. The restaurant is called Opie's Baton Rouge, and before you ask, yes, it has a connection to Ron Howard's ...

Savannah-native cook and caterer Darrell Parker noticed that the hours at B’s Cracklin’ on White Bluff Road were changing, so he walked in one day to ask the then managers about a possible partnership ...

There’s a different story behind each item on the scant menu at Uncle Henry’s Tamales, in Beaumont. Owner Hal Guillory was just 16 when he began working with his uncle Henry Guillory in 1974. They ...