The GrillGrate amplifies and evens out the heat on your grill
Charred, juicy, tender. A Guide on how to grill steak right.
Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly.
An old-school tool helps boneless chicken breasts cook more evenly on the grill so they stay juicy and tender.
Fish is notorious for sticking to the grill, unless you brush it with this surprise ingredient that's probably already in your fridge.
To grill your chicken wings evenly with plenty of crispy skin, try this tip from BBQ expert Steven Raichlen.
Use this quick tip to prevent your burgers from swelling to mini basketballs when you grill them up.
Learn our reader's trick for preventing cubes of meat and vegetables from slipping around on their skewers.
Sweet, caramelized grilled onion slices make a terrific topping for burgers and steak, but keeping them intact while grilling can be a challenge. Not any more. . .
How to grill six summer favorites, and 18 simple ways to serve them.
Steven Raichlen shows you around his indoor and outdoor kitchens, plus he'll grill like a caveman.
Serious grillers take note: This is your chance to win Steven Raichlen's favorite grill tools, many of which were designed by the master himself.
Rather than flattening the burgers with a spatula, which presses out all their lovely juice, try forming your burgers a little differently.
Iron Chef Judy Joo highlights the essential ingredients (along with substitutions) needed for an authentic Korean barbecue.
It's all there, distinct flavors of Italy-prosciutto, fontina cheese, porcini mushrooms, grilled tomatoes, and fresh basil-in each and every bite. We surrounded ours with toasted Caramelized Onion...
The Bitten Word is here to put all your food magazine recipes to the test.
Acclaimed chef and pit-master Adam Perry Lang breaks new grilling ground in this book.
Expert griller Elizabeth Karmel walks you through what makes a good marinade, plus the most important dos and don'ts for using one.
Everything you need to know to cook pork ribs to finger-licking perfection.
Tri-tip is a very tender cut of beef from the bottom sirloin. Depending on where you live it may not be readily available, but the secret is getting out. This extremely thick, well-marbled cut has a tremendous, rich flavor that steak-lovers crave.
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