Grilling

We’ve talked about melamine plates and other alternatives for paper plates, but what about no plates at all? Especially at a barbecue, when it’s okay to drop things on the ground, finger food is very welcome. But we’re not talking tea sandwiches. These finger foods are hot off the grill.Speaking of… let’s not go grabbing things right off the grates. Let these things cool a few minutes before you offer them to your guests.

The winner gives you tender, juicy perfection every time.

Our top dog will seriously upgrade your next cookout.

The technique is inspired by In-N-Out.

A deep scrubbing isn't required after every cooking session.

Yes, you do have to soak your skewers. Trust us.

You'll love the flavor and char that sugar adds to your steak.

The winner truly makes a tastier burger on the grill or in a skillet!

It's the key to flavorful, perfectly charred summer veggies.

Exactly what to eat next to your burgers, dogs, and more all grilling season long.

For better grilled veggies, avoid these missteps.

When you season your vegetables matters more than you might think!

Whether you're a novice or a master griller, be sure to steer clear of these five common mistakes.

The right type will make grilling easier.

You just need 10 seconds and a knife!

No tough or chewy ribs with these simple steps.

Plus three ways to use it.

Plus three ways to soak your skewers for better cooking!

Effortlessly brilliant.

Follow these guidelines for juicy, never-dry burgers.

It's not just for baking!

Plus how and when to use them.

You'll be wondering why you didn't think of these first.

Give your grill time.

The grill has afforded me a much-needed break. Here's how you can do the same.

Here's exactly how to light your coals with a chimney and some tricks for getting the coals hotter, faster.

Time, temperature, and a reliable thermometer will give you chicken from the grill that is stress-free and delicious.

Your broiler is just an indoor grill and probably the most underused and under valued tool in your kitchen.

Here are the two best ways to light charcoal for your grill (and how to extinguish the fire safely).

If you've got a brand-new (or a new-to-you) gas grill in your life and you're ready to heat things up outside this summer, we're here to help.

Here's how to make them without a hitch.

This old-school method makes mouthwatering chicken and steak.

Who wants to wait around for 30 minutes just so your skewers can soak?

Because you deserve better grilled chicken.

No need to buy any fancy equipment.

We were shocked at how well this works.

This is a serious game-changer.

It works every time.

Just a single swipe is all you need.

And why you should do it ASAP.

We turned to a few barbecue experts to demystify grilling once and for all.

You've got questions, we've got answers.

Remember this rule as we head into grilling season.

This is the best summer grilling hack we know.

Here are the answers to your most burning grilling questions.

There’s such a thrill and joy in cooking over a campfire, beach bonfire, or even your backyard fire bowl. Foods roast and blister, developing a rich, smoky flavor unlike anything else. But unless cooking over an open flame is a regular ritual for you, mastering this art requires an awareness of the most common mistakes that foil the best of intentions. Here are five pitfalls to avoid when cooking over an open fire this summer.

Steak may feel like a luxury only to be enjoyed at splurgy restaurants, but that’s hardly the case. Once you learn how to cook it yourself, you may never bother to make a reservation at a steakhouse again. Even the best, priciest cut of steak from a great butcher is cheaper than an average steak dinner out — and it’s much more satisfying to make it at home. Pair your steak with a quick sauce and maybe a glass of wine and be glad you stayed in.

On what is easily the coldest day so far this winter, I met with IKEA to talk about … summer. Because, why not? The weather will warm up again eventually (or so I’m told) and IKEA waits for no squall: The stores will start to roll out the summer collection (and other new items) in February. Yes, as in the next few weeks! I got a sneak peek and these are the new items I’m most excited about. Take a look and pick your favorite in the comments at the end of this post!

Many of us use the terms “barbecuing” and “grilling” interchangeably. For example, you’ve likely invited friends and family over for a backyard barbecue, where you’re serving up grilled burgers and dogs. If we’re getting technical (and we are), that’s not actually a barbecue. Here’s why.

Like most of the internet, I’ve recently fallen in love with the podcast Forever35. Hosts Doree Shafrir and Kate Spencer talk about self-care — everything from facial serums to meal planning — and have a huge Facebook community that exchanges daily updates, questions, and advice about it all. As a fan and fellow self-care lover, I’ve put some of their advice into practice in my own home — but most surprisingly at the grill, too.

Don't give up on it just yet.

Raise your hand if summer heat — and a lack of central air — has ever brought you to the point where you lie on your kitchen floor in utter defeat, overheating and cursing and wondering if you’ll ever have the gumption to light a stove burner again. You too? Well, give me that hand. Let me help you up off the floor … and lead you outside to the grill.

My secrets to easier, tastier weeknight grilling is all in the meal prep.

Always be brining, friends.

While marinades are brilliant at turning cuts of meat that can often dry out when cooked into flavorful, moist meals, it’s easy to forget to plan ahead and get that meat into a marinade well before you’re ready to cook it. Enter: the freezer marinade, when you bring that meat home from the grocery store toss it in a marinade first and freeze it right in it. It will absorb the marinade whenever you decide to thaw it, and then all you have to do is bake, sauté, or grill it.

"Everything changes when you can take it outside."

There’s no denying that there’s something satisfyingly primal about the idea of cooking over an open fire pit. It makes feels like you could totally hold your own as an extreme camper or on a season of Survivor. Of course, you can cook over an open flame even if you’re not living in the wild or competing for a cash prize. If you’re heading out on a brief camping trip or adding a fire pit to your yard, here are some best practices to keep in mind.

Grilling season is upon us, and that means we’re trading our sheet pans and skillets for the grill whenever we can. Meals cooked outdoors are fast and easy to make and clean-up — win, win! So, are you ready for a summer of great grilled meats? Of course you are! The key to grilling up juicy meat every time is simple — as long as you remember to do this one thing first.

When it comes to vegetables, the line between grilled and sacrificed to the fire gods is thin. The goal of grilling proteins is to grill them until cooked sufficiently to eat. With vegetables and fruit, the goal line can, and should, move. Sometimes we seek only a wispy waft of smoky flavor, or a crosshatch of grill marks, or deckled edges of finishing char. Other times we want the food cooked through, good and plenty.

Grilling chicken breast isn't hard, but to master juicy, flavorful chicken breast on the grill a few key mistakes must be avoided.