Steeped in Mayan traditions, Rosalia Chay Chuc's cochinita pibil (slow-cooked pork) has turned her modest Yucatán home into a culinary destination.

Rodney Scott grew up cooking whole hog barbecue for his family's small-town store; now he's an award winner with a booming Charleston restaurant.

Sydney chef Lennox Hastie draws extraordinary flavors out of meat, fish and vegetables using only a wood fire — and skills he honed in Basque Country.

Custodian by day, pitmaster by night: Meet 85-year-old Tootsie Tomanetz, whose Hill Country barbecue has made her a legend in Texas and beyond.