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Lomo Al Trapo Is The Colombian Cooking Technique For Elevated Grilling
RECIPES NEWS EXCLUSIVES RESTAURANTS Cook Drink FEATURES GROCERY Culture ENTERTAIN HOLIDAYS

Grilling and Smoking Tips

  • lomo al trapo roasting on embers
    Nikita Ephanov

    Lomo Al Trapo Is The Colombian Cooking Technique For Elevated Grilling

    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.
    Read More
  • yakiniku with sauce
    John Tolley

    Yakiniku Sauce Is The Ultimate Japanese Condiment For Grilled Meats

    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.
    Read More
  • Food Network star Sunny Anderson
    Hanna Claeson

    The Underrated Cuts Of Meat We Should Be Grilling More, According To Sunny Anderson - Exclusive

    BBQ maven Sunny Anderson reveals the grilling secrets you've been missing. From underrated cuts to zesty marinades, elevate your barbecue game.
    Read More
  • Cubed grilled tofu
    Autumn Swiers

    Spice Up Your Grilled Tofu With A Bulgogi Marinade

    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.
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  • Bobby Flay and steaks
    Elettra Pauletto

    Bobby Flay's 14 Tips For Cooking The Perfect Steak

    Bobby Flay knows his way around a steak, and the famous chef's tips will help you bring the most out of the next cut you sear or toss on the grill.
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  • Chicken drumsticks on grill
    Javaria Akbar

    The Easy Way To Prevent Chicken Drumsticks From Burning On The Grill

    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.
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  • Michael Symon smiling wearing glasses and hat
    Helena Nichols

    Where Michael Symon Falls On The Gas Vs. Charcoal Grill Debate - Exclusive

    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.
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  • Michael Symon headshot
    Helena Nichols

    Michael Symon Brings Us Home For Sunday Supper In New Cookbook - Exclusive Interview

    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.
    Read More
  • Cut of veal
    Elettra Pauletto

    The 13 Best Seasonings To Flavor Veal

    A misunderstood meat, these days, humanely-raised veal is widely available. Want to make the best veal ever? Try our 13 favorite seasonings.
    Read More
  • kebab on double skewers
    Catherine Nyorani

    One Easy Step Will Make Flipping Skewers A Whole Lot Easier

    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.
    Read More
  • up close of dhungar coal
    Nikita Ephanov

    Embrace The Dhungar Method To Add Smoky Flavor To Any Dish

    Here's a traditional Indian method that incorporates smoke to give your sense of smell a more important job for your meal consumption.
    Read More
  • grilled fish on metal skewers
    Chloe O'Donnell

    When Grilling Seafood, There's Only One Type Of Skewer You Should Use

    It's important to cook seafood properly, and one way to do so is to use skewers. But you need the right skewers. These are the right skewers.
    Read More
  • grilled lobster
    Dillon Fernando

    The Pre-Grilling Step To Achieve Perfect, Succulent Lobster Every Time

    Although grilling lobster can be difficult, chef Geoffrey Zakarian advocates for poaching your lobster before you grill to ensure a perfect lobster every time.
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  • burger on the grill
    Stephanie Friedman

    Burgers Tend To Crumble On The Grill, But There's An Easy Fix

    While some burger purists claim you only need beef and spices for a successful patty, that logic can come crumbling down when your food falls apart.
    Read More
  • Sliced pound cake
    Karen Hart

    Grill Store-Bought Pound Cake For A New Depth Of Flavor

    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.
    Read More
  • slices of halloumi on grill
    Nikita Ephanov

    Halloumi Is The Tangy Cheese You Should Try On The Grill

    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.
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  • Grilled meat and vegetable kebabs
    Sarah Bisacca

    13 Best Cuts Of Meat For Grilled Kebabs

    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.
    Read More
  • Solo Stove with flames
    Sarah Nowicki Nicholson

    12 Things You Didn't Know You Could Make With Your Solo Stove

    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.
    Read More
  • campfire potatoes in foil
    Stephanie Friedman

    Campfire Potatoes Are The Easy Outdoor Dish To Close Out Summer

    These gorgeously comforting cheesy-topped potatoes will be a brilliant addition to any outdoor meal. (Also, they can easily be made and eaten indoors.)
    Read More
  • Triple dipped ribs on grill
    Vanessa Nix Anthony

    The Triple-Dip Marinating Technique For The Tastiest Meats

    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.
    Read More
  • lovo fish
    Tom Maxwell

    Lovo Is The Fijian Barbecue Technique That Yields Astounding Cuisine

    Exploring Fijian lovo: Unveiling the unique pit barbecue tradition that transforms meats and tropical vegetables into savory succulent delights.
    Read More
  • An arranged barbecue platter
    Ryan Cashman

    When You're Torn Over Barbecue, Oklahoma-Style Might Be The Blend You Need

    Discover the ultimate BBQ with the Oklahoma-style, which has a unique fusion of flavors that incorporates the best of American regional traditions.
    Read More
  • Steaks marinating in a pan
    Greg Baker

    12 Tips You Need To Marinate And Tenderize A Cut Of Steak

    Marinating steaks overnight covered in a bottle of store-bought Italian salad dressing gets the job done, but is it really the best way to do things?
    Read More
  • Grilled spiced corn with feta
    Wendy Mead

    Transform Grilled Corn With Middle Eastern Spices

    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.
    Read More
  • Grill covered with meats and vegetables
    Aly Walansky

    9 Grilling Myths You Can Stop Believing

    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
    Read More
  • vegetables on grill
    Tasting Table Staff

    How To Grill Vegetables

    Prepare for the best vegetables of your life with our guide to seasoning, grilling and smoking veg like a piece of meat.
    Read More
  • Tasting Table Staff

    How To Keep Food From Sticking To The Grill

    Prevent your food from sticking to the grill with these three simple tips.
    Read More
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