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After passing through Texas and Missouri on our culinary tour of this nation's iconic barbecue regions, we're proceeding southeast to Tennessee, where Memphis is the capital of this state's meat smoking tradition. Famous for its pork ribs and pulled-pork sandwiches, Memphis boasts a number of world-class smokehouses that give nearby Graceland a run for its money in the popularity contest.

While it's known for its incredibly flavorful dry rub, adherents to this style of barbecue will tell you that most of the flavor comes from the high-quality meat and the slow smoking process, which result in delicious, tender meat even without seasonings. But don't discount the sauce! If you order a rack of ribs, many spots will provide a thin, tangy, tomato-and-vinegar-based sauce — on the side, mind you. This pungent, pucker-inducing dressing will also come drizzled across your pulled-pork sandwich.

These days, Memphis barbecue has hit the mainstream with local restaurateurs Pat and Gina Neely exploding as Food Network celebrities and Justin Timberlake planning to expand his Southern Hospitality barbecue restaurants nationwide. While in Knoxville to watch a University of Tennessee football game, my husband experienced some Southern hospitality of his own when a Vols fan invited him to a true Tennessee-style tailgate barbecue. His take? The best smoked meat he's ever had. Have you tried Memphis-style barbecue? What was your impression?

Source: Flickr User miss-britt

I'm seriously obsessed with marshmallows: something about their light, fluffy texture and subtly sweet flavor makes me think I'm not really indulging. That is, until I look down and see that most of the bag is missing. I especially love creating homemade marshmallows with unusual flavors, and since blueberries are practically bursting from the tables of farmers markets everywhere, it's only appropriate to highlight their sweet, seasonal goodness in a marshmallow form.

Shauna Sever's Marshmallow Madness! cookbook has a recipe for strawberry marshmallows that uses no artificial extracts, only real fruit puree and freeze-dried berries. Intrigued, I tweaked the recipe a little to create these adorable, bite-sized blueberry marshmallows. The freeze-dried berries rehydrate slightly in the marshmallow and provide more berry flavor and a chewy texture.

Toss these mini marshmallows on top of frozen yogurt, dip them in melted chocolate, or eat them solo. They make a great gift or a fun party snack. Now's the time to make a homemade batch of blueberry marshmallows.

This weekend, we're headed to Aspen, CO, to meet up with the industry's biggest names at the annual Food & Wine Classic. While we were there last year, Michael Chiarello shared his cooking don'ts, Master Sommelier Andrea Robinson shared her take on women in the wine profession, Ming Tsai revealed what's new on his PBS series, Simply Ming, and we learned which cocktail trends to embrace (and which to avoid).

Once again, we'll be sharing the most memorable epicurean experiences with you, so be on the lookout for our coverage of this amazing culinary event. For real-time updates, be sure to follow us on Twitter and Instagram (under the username "heyyumsugar"). And, if you're in town, look out for us; we hope to see you under the tents! Get excited for the return of our coverage by checking out some of our favorite Aspen highlights from years past.

Bobby's Burger Suggestions	Boiling the Perfect Egg With Jacques	Ming Makes Tempura and Jokes
Reviving Tiki Classics	Tastes From the Tents	Steve Raichlen's BBQ Tips

Certain regions of this country are fiercely loyal to their particular style of barbecue, and Missouri is no exception. The fine city of Kansas City is the birthplace of dry-rubbed barbecue drizzled in a mouthwatering tomato-molasses sauce, and while restaurants here don't discriminate among types of meat (unlike Texas barbecue, pork, chicken, beef, and even turkey are fair game), no upstanding KC smoke joint goes without its own version of the sticky, finger-licking condiment.

It all got started in the early 20th century when Henry Perry opened a stand in downtown Kansas City to serve smoked meats to workers in the city's garment district. Enthusiastic eaters described his secret sauce as "harsh" and "peppery" and followed him throughout the city until he ultimately landed in a trolley barn in the 1920s. Arthur and Charlie Bryant took over the business upon Perry's death in 1946, when they added molasses to his blend to sweeten up the sauce. Today, Arthur Bryant's is still at the heart of Kansas City barbecue.

At modern-day Kansas City barbecue restaurants, you'll find ribs, chicken, brisket, links, and more served up next to coleslaw, potato salad, and baked beans. A delicacy particular to this style of barbecue is a sandwich of burnt ends: the flavorful, charred tips of the meat. And while the best-known mass-marketed sauce to get its start in this magnificent town is KC Masterpiece, most well-regarded barbecue establishments — from Arthur Bryant's to Gates & Sons to B.B.'s Lawnside BBQ — bottle and sell their own blends. Have you tried Kansas City-style barbecue? How does it stack up vs. its other regional brethren?

Source: Flickr User bk1bennett

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June may be all about grilling on YumSugar, but there's one noncharred dish that deserves a place next to its blackened counterparts: pork carnitas. While often deep-fried or oven-braised, this taco-truck staple is just as comfortable on its own as it is served beside carne asada and chorizo.

While preparations vary, my favorite incarnation of carnitas is fork-tender in the middle but encircled in a flavorful crust — a result of the aforementioned deep-frying technique or of the meat frying in its own rendered fat. Not the healthiest of taco options, but definitely worth the extra calories!

This recipe oven-braises the meat with fragrant seasonings before cooking off the liquid and basting the pork in the fat that remains at the bottom of the pan. Toppings are limited to your imagination, but I love the fresh, tangy flavor of salsa verde alongside sweet pickled red onions and salty cotija cheese. Serve up this delicious meat at your next taco bar gathering: it's sure to be a crowd favorite! Keep reading for this simple recipe.