Anyone can slap a slab of meat on the grill, but achieving the best crust and a juicy interior takes a little more effort. Here’s the test kitchen’s method.
How do you judge how much gas is left in a propane tank?
When grilling steak, should you wait until the briquettes in the chimney are covered with ash?
What, exactly, is liquid smoke and how is it made?
Grilling burgers is a favorite summer tradition—here are some test kitchen tips for doing it right.
Flabby skin is an all too common problem when grilling chicken. Here’s why it happens—and how to keep it from happening to you.