When making beer can chicken, does it matter what kind of beer you use?
If you find yourself with a leftover grilled chicken carcass, can it be put to use by making stock?
Protect the crustacean. Follow our easy techniques to ensure tender, plump, flavorful shrimp.
Grilling chicken pieces without flare-ups as fat drips down into the grill can be a real challenge. Here are a few tips to help combat this problem.
Get great grilled-corn flavor with these test kitchen tips.
Hardwood charcoal is fine for quick grilling tasks but not for long-cooking barbecue. Find out why our recipes call for cheaper briquettes.
Wood chips placed directly on lit charcoal (or on a hot burner of a gas grill) will burn too quickly. Use this test kitchen technique to create slow, steady smoke.
If you don’t have a chimney starter, use this easy technique to light the charcoal.
Our grill-to-oven mathod makes smoky, succulent pulled pork possible on your backyard grill.
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?
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.
These spice rack standards add a surprising—and welcome—complexity to spice rubs and sauces.
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.
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.
Skin that just won’t let go of the grill is an all too common problems when grilling chicken. Here’s why it happens—and how to keep it from happening to you.
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.
When following our recipes, these are the temperature ranges to use for grilling over high, medium, or low heat.
Dry meat is a common problems when grilling chicken. Here’s why it happens—and how to keep it from happening to you.
Three tips to keep your grilling accident-free.
What’s the difference between baby back, spareribs and loin back ribs?