How To Make A Proper BBQ Charcuterie Board, According To Pitmaster Rodney Scott
Celebrity pitmaster Rodney Scott suggests offering a wide variety of meats and sticking to classic combinations for the perfect BBQ charcuterie board.
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How Giada De Laurentiis Sweetens Her Tomatoes In 20 Seconds
Want to add depth of flavor to your fresh tomatoes? You need to try Giada De Laurentiis' tip, and yes, it only takes 20 seconds to bring out the sweetness. -
How José Andrés Tempers Steak For A Game-Changing Grill Sesh
José Andrés may raise some eyebrows with this techniques for tempering steaks and cooking them to a juicy final result, but it could change your grill game. -
How To Air Fry Chicken Breasts For Actually Flavorful Results
Chicken breast is a notoriously difficult piece of meat to cook, especially in an air fryer. However, with this one little trick, you can have juicy chicken. -
The Flavor Profile Of Mesquite And What Beginners Should Pair It With
If you're venturing into the world of smoking meat, you're going to run across mesquite. A tricky wood, it requires strong flavors to stand up to it. -
Boiling Hot Dogs In Beer Vs. Water Is A Flavor Revelation
Hot dogs are synonymous with American cuisine in a way few foods are. However, if you want truly flavorful dogs, you need another American institution: beer. -
The Best Steak Cuts To Reverse Sear, According To An Expert
When we get a perfect sear on our steak, the inside of the steak may still be raw. However, our expert explains why a reverse sear is the ideal solution. -
Hack Your Tamales For More Exciting Vegetarian Grilling
You may not have made tamales for yourself before, but that doesn't mean you can't take advantage of this ingenious hack for perfect vegetarian grilling. -
How To Top And Sauce A Watermelon Pizza
It's likely you've heard of watermelon pizza at this point, and yes, they're worth the hype. Try a savory or sweet version -- just be sure you sauce it right. -
Why You Need A Whole Stick Of Butter To Cook A Black And Blue Steak
A black and blue steak may not be for all, but it is ideal for those that like a steak so rare it almost looks blue, but also love the intensity of a deep char. -
How To Eat Everything At A Cookout And Stay Hydrated
Cookouts can be fun, but it's easy to get dehydrated when standing outside all afternoon in the sun, trying to catch a nice buzz without catching a sunburn. -
How To Incorporate Dark Beer Into Summer Dishes, According To An Expert
Dark beers are frequently associated with winter when it comes to cooking. Everyone loves a stout-infused stew, but you can use the same brew in summer too. -
How To Cook Hot Dogs (And Their Buns) In The Air Fryer
There are many ways to cook hot dogs, but have you considered the air fryer? It can save time and produce juicy dogs and crispy buns. -
The Flavorful Reason Alton Brown Weighs Down Smoked Salmon
Alton Brown usually has some pretty genius tips when it comes to cooking, and this one for weighing down smoked salmon is high up there. -
Barbecued Pork Belly Recipe
Reverse searing pork belly before searing it over high heat for a few minutes to create a dark crisp crust is well worth the effort in this recipe. -
The Watermelon Prep Step To Get The Best Grill Marks
For the ultimate grill marks on your watermelon, remember to cut the sweet fruit into thick wedges - and make sure to keep the rind attached! -
Mock Tenderloin Is The Ultimate Cheat For Affordable Steak
Move over filet mignon: It's time to let another prime cut of beef shine! World, meet the mock tenderloin, your newest, tenderest steak obsession. -
Bone-In Steak Isn't Actually More Flavorful Than Boneless
Meat lovers will often espouse the wonders of grilling a steak with the bone still inside due to the way it enhances the flavor, but this isn't entirely true. -
The Crucial Step For Smoking Tofu Without Drying It Out
If you like the taste of smoked tofu, here's one big tip you'll want to add to the process so you don't dry it out while cooking. -
Treat Your Grill Grates To A Seasoned Oil Lather For Amplified Flavor
Everyone knows about seasoning cast iron skillets, but grills need to be seasoned too. If you use a flavored oil, you can season the grill and the food at once. -
Why Labor Day Symbolizes The End Of Hot Dog Season
We all know about seasonal produce, but have you ever thought about the seasonality of other foods like hot dogs? They don't make it past Labor Day. -
Bertello: Here's What Happened After Shark Tank
Nothing beats pizza straight out of the oven except for maybe pizza right out of the wood-fired oven. Here's how Bertello pizza ovens fared with the Sharks. -
The Flavorful Combo Alton Brown Swears By For Grilled Cheese
When done well, grilled cheese is an ooey gooey delight with balanced flavors, fab for lunch or dinner. Here's how Alton Brown nails the perfect grilled cheese. -
For The Best Flavor, David Chang Says Burgers Should Never Touch A Grill
Some people like mayo and some people put pineapple on their buns, but, according to David Chang, if you put your burger on the grill, you're doing it wrong. -
Alton Brown's Perfect Steak Starts Out Frozen
Cooking a frozen steak may go against every grilling tip you've ever heard, but in this case, you should trust Alton Brown's tried and true method. -
The National Hot Dog Council Has Strict Rules For Topping Etiquette
In National Hot Dog month (July) or the winter solstice, it's always time for a hot dog. However, you may be engaging in topping faux pas without knowing it. -
The Optimal Thickness To Grill Steaks From Frozen
Grilling steaks from frozen not only gives the best sear-to-cooked ratio, but it's a great way to keep steaks fresh for longer. This is the optimal thickness.
