A couple of weeks ago at the fifth annual Burger Bash in South Beach, Michael Symon took home the top honor for best burger. While some people argued it was his mother-in-law's secret sauce that made the burger people's choice, I believe it was the crispy salami that made the burger win. Crispy salami is like bacon — it makes everything taste better! It's an easy and delicious appetizer served Read more

On today's episode of YumTV, chef Meg Hall offers yet another speedy starter concept: sliders made with charcuterie. These finger-friendly bites can be made in minutes and don't require a stove or oven. For an easy party snack that's totally on trend, tune in now! Read more

At the Fancy Foods Show, I found myself drawn to paper-thin slices of dark, purple-hued cured meat. I quickly learned that the ultratender, sweet meat was something called bresaola, also known as beef prosciutto. Bresaola is an air-cured, spiced, and salted cut of beef that is aged for several months. The cut comes from the hind leg of the animal and is best served thinly sliced as an antipasto. Read more

With cured meats making a comeback, it's common to see charcuterie and salumi platters on restaurant menus across the country. But are charcuterie and salumi the same thing? What about salumi and salami? While charcuterie and salumi share many similarities — both are cured meats, and both maximize the use of every part of the animal — they're not the same thing. Charcuterie, a French term, Read more