A cooking process that seems simple and straightforward actually requires finesse. Barbecue experts from Terlingua and Noble Barbecue explain the lessons they learned through experience.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inFood
Bon Appetit names bagels from Rose Foods, Rover Bagel among the country’s ‘very best’
Only one other New England bagel made the list.
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Posted inBusiness, Food, Maine, News
Wet weather hampers start of strawberry season in Maine
Yet despite the early woes, many strawberry farmers expect to have plenty of ripe berries for the remainder of the season.
Posted inFood
These Maine restaurants are making the extra effort for the environment
Three local restaurants take three different tacks to serve a side of sustainability with dinner.
Posted inBusiness, Food, Maine
Maine maple syrup production was lowest in over a decade
Weather conditions in northern parts of the state resulted in the lowest yield since 2012.
Posted inFood
Barrel-aged coffee: A potent trend is brewing in beverage collaborations
Aging coffee beans in charred oak barrels that previously held spirits like whisky, rum and gin gives coffee roasters a new outlet for their creativity, and a chance to partner with local distillers and brewers on unique products.
Posted inBusiness, Maine
Maine’s unemployment rate hit 2.4% in April, an all-time low
It’s the lowest it has been since the state Department of Labor began recording the statistic in 1976.
Posted inBusiness, Food, Sports
Former pro baseball manager has become prolific restaurateur, now with Westbrook sports bar
Since 2016, Alex Markakis and his partner have launched local restaurants and bars at an impressive pace. And at 31, he’s just getting started.
Posted inBusiness, Food
A fresh batch of food trucks opens restaurants
Emboldened by their successes and encouraged by their customers, several area food truck operators are opening brick-and-mortar spaces this season.
Posted inBusiness, Food, Maine
As costs soar, some restaurants tack on fees instead of increasing menu prices
Aiming for transparency, the industry acknowledges it’s more expensive, either way. But which charge is easier for the dining public to swallow?