BBQ master and "Chefsoul" Keith Taylor shares cooking tips

Axios asked Taylor a few questions for our culinary advice series, Chef's Table:

🍳 Must-have tool in your home kitchen: Cast-iron pans are the kings of my kitchen! And I have two that are at least 100 years old from my grandmother's kitchen, where she first taught me the proper care and use for them.

🛒 Go-to grocery store: Wegmans, but I am a sucker for a good farmers market.

🌿 Most overlooked spice: Allspice berries. They mean so much to so many things and are key to poaching, as well as some great apple-based desserts.

🐂 Favorite home-cooked meal: Caribbean-style oxtails. Although my wife will sell me out and tell you that a fried pork chop, two slices of bread and some hot sauce could easily tame this chef.

🍽️ Last restaurant you went to and your order: Zahra in Allentown. Chicken shawarma and their incredible stuffed grape leaves.

🔥 Quick tip for at-home cooks: Turn up the heat!

• When you're trying to create great meals at home, most home stoves and cooktops just do not deliver enough firepower to pan-sear meat, fish or fowl. Let it get hot and do not overcrowd the pan.

💥 How to unplug: I am a Marvel Comics geek. So any graphic novels, new and old stories, collectibles, cons, animation and films are mixed with my time with my youngest crumbsnatchers.