Pork is a big part of Southern culture. It’s our go-to for a backyard barbecue and the main event at football tailgates. Ribs, pulled pork, smoked sausage—when it comes to pork, we don’t discriminate.

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Devouring salty, crackling poultry skin is one ...

“You want cornbread or cracklins with that?” the lady behind the steam table asked. That’s a question I don’t think I’ve ever heard in a restaurant before. But the folks who run the soul food kitchen ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

My first experience with cracklins came when I moved to Houma, Louisiana, after college. I’d make the hour drive to New Orleans on weekend nights, and along the way, there were two important stops: ...