One way to think about the difference between barbecuing and grilling is this: One is for those who want to eat something good now. The other is for those who want to eat something good later.

Chicken wings are as much a staple of American culture as hot dogs and apple pies. This most diminutive part of a most versatile bird could have easily been lost in the heftier options of drumsticks, breasts and thighs, but thrift and creativity rescued it from a lifetime of culinary disrespect to the hands of hungry Americans.

Kansas City and Memphis like to tout themselves as the barbecue kings of the Western world, but there’s a rich and savory competitor on the other side of the hemisphere.

All crabs have hard shells and two pinchers, but a stone crab from Florida and a blue crab from Maryland are from opposite sides of the water track – which means different taste and texture.

If the thought of having control over your restaurant meal appeals to you and you’re a fan of stir fry, flavorful sauces, and fragrant culinary aromas, it’s time to locate a Mongolian grill.

Indulging in crabs isn’t just a labor of love, it’s an art. Crab feasts are hands-on endeavors best left to those who aren’t afraid of laid-back dining – cold beers, open sodas, picnic tablecloths, and mallet-wielding patrons cracking through shells. Get ready for wet fingers and crumpled napkins, because when you commit to a crabshack, things can get a little messy.