How Bobby Flay Perfectly Melts The Cheese On His Burgers Every Time
Do you want your cheeseburger to have perfectly melted, ooey-gooey, deliciously drippy cheese every single time? Try Bobby Flay's melting technique.
Read MoreDo you want your cheeseburger to have perfectly melted, ooey-gooey, deliciously drippy cheese every single time? Try Bobby Flay's melting technique.
Read MoreThe debate about gas versus charcoal grills is never going to be settled, but Ina Garten has her own personal choice that might be right for you, too.
Read MorePork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each.
Read MoreWhen was the last time you made buttery salmon but didn't heat up the kitchen or scent the house with fish? If you use your dishwasher, you can do just that.
Read MoreIt doesn't take a whole lot to make a burger delicious, but you can always take things up a notch even more with a few unique and fresh toppings.
Read MoreTo prevent your barbecue sauce from turning black, charred, and bitter over the open flames, applying it to the meat at the right time is crucial.
Read MoreWhen you've got a lot of food to grill and wish your cooking surface were a bit bigger, grab some empty metal cans and create a DIY space-saving setup.
Read MoreBobby Flay is an undeniable master of the grill, so when he says to use the lid of your grill with larger cuts of meat and sturdier vegetables, we listen.
Read MoreWhat's worse than soggy, limp asparagus? Not a whole lot. Avoid the disappointment by dry charring the asparagus for crispy, delicious results.
Read MoreWe know, we know -- your Bubbe always braised the brisket, but you're missing out if you don't try the 3-2-1 smoking method for your Pesach Seder.
Read MoreThe perfect rack of ribs is a labor of love. If you're ready to earn your pitmaster stripes, follow these essential tips you need when cooking ribs.
Read MoreWant to ensure you get a perfectly cooked tuna steak that's positively juicy? You don't need fancy equipment -- just a touch of mayonnaise on the outside.
Read MoreLeave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor.
Read MoreThere are plenty of ways to grill salmon, but if you aren't taking the time to roll it first, you're going to end up with an unevenly cooked fish.
Read MoreTo prevent your burger patties from swelling up into meat balloons, make an indent in the middle of the raw patty with your thumb before cooking.
Read MoreNo one can deny that Bobby Flay knows his way around the grill, having made a name for himself doing so. So when he says put a brick on your chicken, we listen.
Read MoreCharcoal or gas grills - it's the never-ending debate. But if you want an expert chef's opinion, Bobby Flay has a take on the matter, always choosing this one.
Read MoreWhen it comes to delicious burger fillings, take a page out of chef Bobby Flay’s book and pile some crispy potato chips on top of your patty.
Read MoreThere are a million ways to make a burger, but if you want a solid standard, your patties should be around a quarter pound in weight before they hit the grill.
Read MoreDo you know why dry-aged steak is more expensive? Because it tastes so much better. Thankfully, you can dry-age your meat yourself at home for a cheaper meal.
Read MoreWhether it's your first time smoking a brisket or you just want to try something new, you should absolutely be using this one type of wood to smoke your meat.
Read MoreIf you've considered grilling corn on the cob, we've got some excellent ways you can get the job done perfectly. Let's dive into all this deliciousness.
Read MoreThere are three types of brisket: whole (also called the packer cut), the flat, and the point. But which is the best to throw onto the grill for barbecue?
Read MoreWhether you're a die-hard fan of prime rib or prefer ribeye, knowing the differences between them gives you the knowledge to appreciate their unique qualities.
Read MoreSo you have leftover ribs but are afraid of reheating and drying them out -- never fear! A little extra sauce will keep the meat tender and juicy.
Read MoreHow does Peter Luger Steak House execute their signature style? The restaurant's VP, Jody Storch, let Food Republic in on their secret to perfection.
Read MoreWhile many love their baby back ribs, there's another option that may be even better for the grill - St. Louis-cut ribs. They're cheaper and have more meat.
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