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May 2008 - Page 2 of 14

  • Article

    Lesson 6: How to Add Smoke to a Gas Grill

    Think gas grills lack the smoky flavor of charcoal? It's easy to reproduce: all you need is a handful of wood chips and some foil.

  • Article

    Lesson 5: How to Grill Bone-In Chicken Parts

    Use the two-zone fire technique to grill up the most tender, moist barbecued chicken you've ever tasted. There's one more secret in the brine.

  • Article

    Lesson 3: How to Start a Charcoal Fire

    Skip the chemical fumes that come from lighter fluid, and learn to use a chimney fire starter instead.

  • Article

    Lesson 4: The Two-Zone Fire

    This is the most important step to becoming a master griller. Learn how to create a hot and cool zone on your grill, so that you can cook bone-in and…

  • Article

    All About Grilling with Fred Thompson

    Whether you're already an accomplished griller or just a novice, Fred Thompson will turn you into a grill master in ten short episodes.

  • Article

    Lesson 2: Great Steaks on the Grill

    How to choose the best steaks for grilling, how to give them a good initial sear and create those restaurant-style crosshatch grill marks; how to tell when they're done perfectly.

  • Article

    Lesson 1: The Perfect Burger

    How to choose the right burger meat; how to shape burgers so they stay moist and juicy, how to cook them just the way you like them.

  • Article

    Lesson 8: Lump vs. Briquette Charcoal

    Lump charcoal has become the darling of grilling enthusiasts. Learn how it's different from briquettes and how to maintain the fire.

  • Article

    Stalking Fresh Asparagus

    It will be another week or two before my CSA officially gets going, but last night I picked up an early treat—half a dozen eggs, some salad greens, and a…

  • Menu

    Pan-Asian Dim Sum

    Dumplings, spring rolls, and scallion pancakes come together in one terrific noshing menu.