Once you've tasted beef done the Colombian lomo al trapo way, you may never return to regular grilling. Find out how this cloth-wrapped ember-heat method works.
These days, choosing the right sauce can be a challenge. Luckily, Japanese yakiniku sauce makes it easy: It's a tare created especially for grilled meats.
Who says bulgogi has to be a meat dish? Find out why tofu makes a top choice for the Korean marinade, as well as some hot tips on how to make and serve it.
Drumsticks are very easy to burn when cooking over the blazing heat of a flaming barbecue, leaving them scorched and unpalatable. Here's how to prevent that.
Michael Symon weighed in on the gas vs. charcoal grill debate - and he gave us compelling reasons why home cooks should at least try his grill type of choice.
Michael Symon wants you to focus the whole meal, not just a collection of plates. He told Tasting Table how he gathered the recipes contained in his new book.
By using this skewer technique you'll ensure that each piece of meat and vegetable is held in place, eliminating the chances of it spinning out of control.
Although grilling lobster can be difficult, chef Geoffrey Zakarian advocates for poaching your lobster before you grill to ensure a perfect lobster every time.
If you have a store-bought pound cake that is about to go bad, try grilling it to unlock a new depth of flavor instead of eating it plain or throwing it out.
Consider yourself a fan of cheese? Then you have to know abut halloumi. The firm, squeaky block comes from the island of Cyprus and is perfect for grilling.
Ready to fire up the grill? Grab your skewers and seasonings, and add these cuts of beef, poultry, and pork to your game-day lineup to ensure a winning bite.
The Solo Stove has the thrill of a roaring outdoor fire, minus the smoke and risk of traveling embers. These are things you didn't know you could make with it.
These gorgeously comforting cheesy-topped potatoes will be a brilliant addition to any outdoor meal. (Also, they can easily be made and eaten indoors.)
The next time you fire up the grill for barbecue brisket, ribs, or chicken legs, consider marinating your meats using Chef Paul Kahan's triple-dip technique.
Corn is a versatile vegetable that can be brought to life on the grill by adding Middle Eastern flavors. Let us guide you with some spice and herb suggestions.
There's nothing quite like a burger or steak off the grill, be beware of received wisdom that's not so wise. Here are nine grilling myths you can stop believing