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This flaky, tender, butter and shortening pie crust is a breeze to make, thanks to your food processor.

A yearround charmer, this is sorta like Bundt cake gone to finishing school yet retains all the comforts of home. From the justifiably famous Red Truck Bakery in rural Virginia.

One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It's The Southern Way. And we can't say we have a problem with this.

Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.

Properly airy and messily delicious, these peach souffles are an elegant (yet easy) ending to any summer supper. Or heck, perhaps just have these for supper.

These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don't disappoint.

What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then drizzling it over everything? Exactly.

Is there anything better than roasted garlic? We think not. Three ingredients. Almost no effort. And yet what results is both complex and versatile and knee-wobblingly lovely.

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Chili buns are a traditional Appalachian thing and they're essentially hot dog buns slathered with the easiest chili you've ever made. Add a hot dog and slaw and you've got its kissing cousin, the slaw dog.

Know what really satisfies? Making your own gooey, peanutty, caramel-y, milk chocolate-y Snickers candy bars at home.

All the comfort of classic mac and cheese plus a little kick. Actually, a lot of kick. Although we've heard not complaints.

David recounts how he destroyed two Thanksgiving desserts and, in so doing, almost burned down his house.

Slightly sweet with a little intrigue from cornmeal, these fritters are a go-to across the island of Jamaica for all manner of spiced fare. One taste and you'll understand why.

And by "giant," we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.

This recipe from the late, great Edna Lewis turns out skillet-fried chicken that's perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.

We chat with cookbook author and doyenne of Southern cooking, Rebecca Lang, who shares her secrets to proper fried chicken, cole slaw, and pimento cheese.

Everything you need to know to decipher all the confusing terms you're confronted with when selecting a holiday ham at the store.

Sweet tea. Whiskey. Lemon juice. That's all it takes to make a sassy summertime cocktail you'll want to sip all afternoon long.

Beautiful burger buns. Were ever three words joined in such harmony? There are a lot more lovely things to be said about these pillowy specimens of bread awesomeness.