Sydney chef Lennox Hastie draws extraordinary flavors out of meat, fish and vegetables using only a wood fire — and skills he honed in Basque Country.

Rodney Scott grew up cooking whole hog barbecue for his family's small-town store; now he's an award winner with a booming Charleston restaurant.

Steeped in Mayan traditions, Rosalia Chay Chuc's cochinita pibil (slow-cooked pork) has turned her modest Yucatán home into a culinary destination.