Sometimes you just want the mild, clean, lean taste of a chicken breast.
Read Whole Story
The pork shoulder may be the world's simplest cut of meat to cook.
Call it the latest outbreak of a smoke fever sweeping a nation hungry for barbecue that goes beyond meat.
From chili to crab to ribs to smoked apple pie, we've got you covered. Hike!
The process gives you meat so tender it virtually slides off the bone.
Steak. No other word in the English language makes a carnivore's heart beat faster.
Well, irresistible as traditional mac and cheese is, it's about to get a lot better.
The world's grill masters have evolved a variety of strategies for tenderizing even traditionally tough cuts.
You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling.
A growing number of home pit masters have taken to curing and smoking their own bacon, pastrami, jerky, etc.
A summer barbecue doesn't seem complete without two culinary staples: potato salad and grilled corn. But before you round up the usual ingredients and...
If you're like me, after a summer of cookouts, you're ready for a Labor Day barbecue that's anything but labor-intensive.
Use the following ideas as a springboard for your own imagination. Sweetbreads? Asparagus? Pears? The possibilities are endless.
If you go to the time and trouble of curing and smoking your own bacon, start by procuring a pork belly worthy of your efforts. This means from organic hogs (or hogs raised humanely without hormones or antibiotics).
A sauce has the power to transform the simplest grilled seafood or chicken into an event.
Your first grilling experience may well have taken place on a hibachi. (Hey, you never forget your first time.)
Happy July 4th! After nearly three months on the road (a book tour and new book research), I'll be home with my family. That means Martha's Vineya...
The beef rib has finally achieved star status of its own.
The fact is, most of these dishes have been Raichlen family favorites for decades.
Despite its popularity elsewhere in the world, lamb consumption in the U.S. has dwindled to less than one pound per person per year -- about half of...
By Lisa Baertlein and P.J. Huffstutter April 17 (Reuters) - With the Chicago weather finally getting a little nicer, Chris Anderssen w...
Call me an iconoclast, but I actually like to grill chicken breasts.
Shovel grilling began, so legend goes, with a rancher in the Australian outback who had lamb (no shortage of that in Australia) and a campfire, but no grill grate to position over it.
Many Americans will boil the meat on the stovetop until tender, but they have it all wrong.
Maybe you didn't get the memo, but March 9th is National Meatball Day.
Meatballs appear in most of the world's food cultures. Swedes call them köt...
Get top stories and blog posts emailed to me each day..