Get great grilled-corn flavor with these test kitchen tips.
What's the best cut of pork for grilling? What's the difference between thick-cut and thin-cut chops? And is bone-in-or boneless better? Here are the test kitchen's recommendations.
Your grilling recipes call for a charcoal chimney starter. Why can’t I use “matchlight” briquettes?
Does the amount of time I soak wood chips affect smoke flavor on the grill?
Even a steakhouse can't make a tough, flavorless steak tender and delicious. Starting with a thick steak is key – but which cut? With all of the options at the market, it's hard to know what to choose. Here are our favorites.
These spice rack standards add a surprising—and welcome—complexity to spice rubs and sauces.