Barbecue sauce from scratch — a balance of sweet, salty and tart

This June 8, 2015 photo shows sassy bourbon and brown sugar barbecue sauce in Concord, N.H. (AP Photo/Matthew Mead)

Regional differences aside, these days barbecue sauces are made from everything from blueberries to espresso to orange juice, maple syrup, tequila and beer.

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Cherry picker Simon Ortiz dumps a bucket load as he works an orchard for grower Richard Dablin
in his Sunnyside orchard.

Northwest cherry growers set June shipping record

Washington, the nation’s largest sweet-cherry producer, accounts for 75 percent or more of the Northwest cherries. The association derives its figures from a staff of field representatives who communicate with growers and make periodic seasonal updates.

Grilled lemon and thyme chicken breasts, which can be garnished with mint or basil leaves, in New York, June 12, 2015. (Andrew Scrivani/The New York Times)

Chicken breasts grilled in 3 simple steps

Grilling juicy, well-cooked chicken breasts involves three basic steps: pounding the breasts to even out the thickness, marinating them aggressively with salt and aromatics, then grilling them hot and fast.

Truffle dogs sniff out pungent fungus prized by foodies

CARNEROS, Calif. (AP) — The growing appetite for truffles is feeding demand for dogs trained to sniff out the pungent fungus prized by chefs and foodies. As more landowners plant orchards in hopes of harvesting truffles, more dogs are being trained to detect the earthy delicacies, which take several years to ripen on tree roots...