Grilling

It just takes a few simple steps.

To husk or not to husk?

The secret is probably already in your pantry.

Avoid these common mistakes for better burgers every time

While we love cooking with a charcoal grill, there’s nothing quite like the convenience of a gas grill. It makes grilling super simple and weeknight-friendly. But even if you consider yourself a master griller, there are mistakes that just about everyone makes. Here are five common ones to know and learn from. Just because it’s a gas grill doesn’t mean you can skip the preheating step.

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

The right type will make grilling easier.

No one wants to mess up steak on the grill. For one thing, a leathery over-cooked steak makes for an extremely sad eating experience. For another, steaks are expensive! From grilling pro Jennifer Chandler, we have six steps that will guarantee a perfectly grilled steak every time.When I asked Jennifer about steaks and explained my nervousness about grilling them, her excitement kicked up a few decibels.

This tiny step will make your wings so much better.

It's super-easy and the fish doesn't stick to the grill.

And you probably already have everything you need.

How convenient!

Not everyone's a pro at grilling, but this tip will make you look like one.

Are you grilling fruit this summer? Just as barbecue cooking doesn’t have to be limited to savory ingredients (see our recent roundup of grilled desserts!), your skewer options are not restricted to bamboo and metal.Cinnamon sticks make splendid skewers for fruits like peaches, nectarines, plums, figs, and pineapple, holding them together and imparting a bit of flavor as they caramelize.

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.

We know grilling month is long gone, as is the summer barbecue season. But we got one last, lingering taste of smoky, outdoor flavor in yesterday’s New York Times Sunday Magazine — only it was for smoking food indoors (hooray for apartment living!)…In the article, Jill Santopietro describes smoking all sorts of food (ribs, mozzarella, pears, tomatoes) in a wok in her apartment.

A subtle hint of woodsy smoke is one of our absolute favorite flavors in a dish – meat-based or vegetarian. Of course, cooking food on a charcoal grill will give us the flavor we crave, but we can think of a few more ways…1. Make an Indoor Smoker: It’s not as hard as you might think and can be done quite easily on your stove top using a wok and a grilling grate. Here’s how – but don’t forget to take the battery out of your smoke alarm!2.

We credit Rachael Ray and other TV cooking hosts for the popularity of the stovetop grill pan. They can “grill” food on camera without having to move the entire production crew outside. Brilliant. But we’re apartment dwellers with no outdoor space, as we know many of you are, and let’s be honest. A pan with raised ridges does not a grill make.

Folks can get pretty particular about how they like their steaks. Some of us like it well-done while others say the more red and rare the better! When we’re cooking steaks at home, it can be hard to get it just the way we like it, especially if we have guests with different preferences.Cutting into the steak to see how things are coming along works well, but this also lets out juices and moisture that we’d rather keep for ourselves.

For a long time I thought there was something mysterious and hard about grilling- the process of hauling out, cleaning, and lighting the grill just seemed so complicated, not to mention actually cooking food on it. Then I met my husband’s grill-obsessed family, who cheerily grill year round, even through frigid New England winters. They showed me that grilling was such a perfect way to be outside, hang out, and get a meal on the table, all at the same time.

Certainly you don’t need a panini press to make grilled sandwiches, but if you happen to have one of these appliances, it can do much more than the name implies. A multitasking panini maker can be used to cook all sorts of foods quickly, creatively, and often healthfully.From dinner to dessert, on busy weeknights or when it’s too cold to grill outdoors, here are ten more uses for a panini press:• 1.

The winner gives you tender, juicy perfection every time.

The technique is inspired by In-N-Out.

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

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

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!

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.

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

Give your grill time.

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 is a bit of a warm weather tease, but we ran across this interesting set of salt and pepper shakers on sticks and couldn’t help sharing it. Has anyone seen something like this before? Can you guess what it’s for?They’re designed for the barbecue! Did you guess right?We came across this interesting seasoning set at the Vintage Bazaar in Chicago last weekend. We were a little puzzled at first, but the seller explained that they are used for grilling. Of course!

This old-school method makes mouthwatering chicken and steak.

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

For some reason, eating something off a stick just makes it more fun. Maybe it’s because you’re probably eating outside, or maybe it’s because you don’t need utensils or even a plate. Regardless, skewers should be a staple in your grilling routine, so here are a couple of tips for successful summer skewering! Ever pick up a skewer and have the food spin and flop around it? Thread two skewers parallel to each other to make sure the food stays put.

Because you deserve better grilled chicken.

No need to buy any fancy equipment.

Once you've had your fill of buttery grilled corn, this is how to jazz up summer's best side dish.

We were shocked at how well this works.

This is a serious game-changer.

It works every time.

Don't give up on it just yet.

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

Just a single swipe is all you need.

And why you should do it ASAP.