A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That's what you can expect from this crazy easy homemade bacon.

David explains how The Great British Bake Off inspired him to dive back into marvelously complicated and challenging bakes and changed him in some small but profound ways.

David explains the approach he's taking this year to having his Thanksgiving dinner and staying safe, too. Spoiler alert: Tradition with a high-tech twist.

David shares how he's intending to celebrate Thanksgiving this year. It may be a little different than usual, but it will be no less heartfelt than years past. Perhaps more than usual.

David mourns the loss of Halloween this year and discovers that age, therapy, and the pandemic have changed his mind about his nemesis--rugrats, that is, kids.

David explains how when his grandmother, Vovo Costa, dropped food on the floor, she invoked The Jesus Rule by calling upon her savior to save her food.

David divulges how he learned to bake bread late in life—and how he promptly became quite, quite obsessed.

The ubiquitous county fair food, corn dogs, played a critical—some may say divine—role in keeping David alive during a sojourn in Dallas.

David indulges his inner Green Acres inclinations and shares his secrets to knowing when an heirloom tomato is destined for greatness in your kitchen.

Rotisserie chicken—expertly made at home, thank you very much—is what's on the menu in this video with grillmeister Jamie Purviance who teaches David to harness his inner griller.

This indescribably must-have-more-of-this sauce boasts the complex sweetness of maple syrup and the smoky spice of chipotle peppers. Slather it at will.

David reminisces about his late friend Deborah Murphy, who brought untold love, joy, and incredible food to her annual July Fourth celebrations.

David explains the comfort he found in a simple Portuguese sandwich whose name or popularity he didn't know until years later. He simply knew at the time that it tasted like home.

David explains the Scandinavian concept of hygge, minus the Danish models and perfectly designed homes, and gets real. Really real.

Years ago, I had the good fortune to tour Italy and, led by my prodigious belly, I ate my way from one astoundingly delicious region to another.

David muses about how the Portuguese in America celebrate Thanksgiving, complete with two different yet requisite stuffings on the table.

Milk mayonnaise, a thick luscious treat in Portugal and Spain, is an eggless condiment with all the same richness and flavor as regular mayo. David explains it all for you.

David explains his unconventional and amazing approach to brining a chicken before roasting--a technique we've never seen anyone else do anywhere. So easy. So unspeakably effective.

As David explains, precious few things in life are forever and completely. His adoration for this chocolate cake is one of those precious few things. One taste and you'l understand.

Portugal's Festa do Senhor Santo Cristo dos Milagres is one of the largest religious feasts in the world and serves some of the country's tastiest street food.