Most recipes for these are awful, despite the "secret" ingredients they tout. We set out to find (and spill) their real secrets.
After many tests, we finally cracked the code: Don't treat all the vegetables the same.
Char, chops, and honey - the combination is a natural. But the glaze refused to stay put.
For moist, flavorful fish, we used the grill in a surprising way.
This regional dish is deliciously meaty, a tad chewy, and doused in a boozy barbecue sauce.
Invented in the 1940s by a Cornell University professor, this tangy, crisp-skinned grilled chicken has been a state favorite ever since. We wanted to adapt it for the backyard grill.