Sean Beckwith

The North Carolina Tar Heels won their first outright regular season ACC title in seven years with an 84-79 win over archenemy Duke on Saturday.

The Italian beef sandwich was delicious long before "The Bear" made it trendy, but its appearance on the Emmy-winning show has vaulted it into the city's food lexicon alongside iconic Chicago dogs, deep dish pizza, and tavern-style pizza. So what makes this beef sandwich so iconic?

Steak sauce gets a bad rap, and justifiably so. A properly cooked steak isn't dry and gets enough care and seasoning during the marinating and cooking process to stand on its own. The Drover in Omaha, Nebraska, for example, has been an institution of red meat for 40 years. It soaks its steaks in a whiskey-based marinade for 15 minutes before hitting the heat to ensure it's well-seasoned, but that the meat's natural flavor isn't overpowered.

There are many reasons why a food or beverage may be classified as rare. It could be an issue of availability, as with truffles or chanterelles, or seasonality of certain items, like ramps, scapes, and other varieties of spring onions and garlic that are only available for a few select weeks, or stone crab season. Regionality also plays a role, as with Champagne or Kölsch from Cologne, Germany.

The key to being a courteous diner is self-awareness. Is the food taking a long time because the kitchen is slow, or is the wait due to a packed restaurant, where even the most seasoned brigade would be in the weeds? Has your excessive meal modification fundamentally changed the dish you ordered? Why does your server keep asking if you'd like anything else?

There are certain culinary phrases that should give one pause: gas station sushi, airplane food, all-you-can-eat anything, omelet station, and boutique sports bar are just a few, but today's focus is on mall barbecue. While good barbecue can be found almost anywhere, proper barbecue involves fire, smoke, and wood — chunks, chips, or pellets. None of those things are conducive to food courts. It's not impossible for a restaurant to be allowed to run a smoker in the parking lot, but chances are the meat was smoked elsewhere and transported in, leaving questions about its freshness and handling.

Anyone who's ever been to brunch at a country club knows the omelet station is very popular and can easily back up. The result is usually some newbie in chef's whites hammering their way through pre-whisked or carton-mixed eggs, serving an omelet that's simultaneously overcooked (the eggs) and underdone (the litany of toppings shoved inside that haven't been fully sauteed, melted, or wilted).

The term "silent service" may sound foreboding — as if the waitstaff decided to shun you for bad manners or for asking for an extra side of ranch. In reality, it's nothing so severe, and you're unlikely to encounter it unless you're dining at a very high-end restaurant where servers read subtle cues, like how your silverware is placed. While it's helpful to know proper fine-dining etiquette, it's not a requirement.

Pulled pork is one of the most versatile leftovers around. Whether smoked, sous vide, or simmered all day, there's always more shredded deliciousness than needed, but not everyone may be excited about eating barbecue sandwiches all week. However, with just a few additional ingredients, you can transform it into melty Cuban sandwiches, tacos, nachos, pizza, or burritos.

Precision is paramount in baking, where you're essentially dealing with chemical reactions. There's a science to it, and even elevation can affect what comes out of the oven. It's no surprise that many bakers prefer digital scales over measuring cups. A cup of liquid is consistent by weight, but a cup of flour or sugar can vary due to their ability to be loosely packed or compressed.