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Grilled Salmon Season Is Here!

Steven Raichlen | Posted 05.31.2016 | Taste
Steven Raichlen

Heads up! Copper River salmon is once again available in the Lower 48. That's right. With great fanfare, Alaska Airlines delivered the first shipment of Copper River salmon to Seattle on Tuesday, May 17. For at least a few weeks, you should be able to buy this glorious fish (also called king salmon or "Chinook") for your table.

5 Things You Can Grill That Aren't Hot Dogs and Hamburgers

Rachel Hollis | Posted 05.23.2016 | Taste
Rachel Hollis

Ditch those hot dogs and hamburgers this Memorial Day weekend! Instead, try some of these tasty recipes that you can make right on the grill!

What Type of Smoker Are You?

Steven Raichlen | Posted 05.20.2016 | Taste
Steven Raichlen

Nearly half of American adults surveyed by the Hearth and Patio Barbecue Association (HPBA) plan to acquire a new grill or smoker in 2016. (That's all?) If you're one of them, read on: Starting with smokers, here's Part 1 of a multi-part series on how to make an informed -- not impulsive -- purchase that will give you years of great grilling and eating and great times.

6 Made in America Products You Need in Your Home

Jimmy MacDonald | Posted 05.20.2016 | HuffPost Home
Jimmy MacDonald

Timeless Design. Incredible Quality. You need these Made in America products in your home. Better silverware, fantastic bedding or a barbecue with all your friends; these products will deliver.

A Guide for Safer Summer Grilling

Maria Rodale | Posted 05.06.2016 | Healthy Living
Maria Rodale

by guest blogger Toni Becker, member of the Rodale's editorial team Blooming flowers are pretty and soil on our hands is heavenly, but the most delic...

A Home-Grilled Brunch for Mother's Day

Steven Raichlen | Posted 05.05.2016 | Taste
Steven Raichlen

As food holidays go, Mother's Day (celebrated this year on May 8th) is risky business. There's that well-intentioned, but often disastrous breakfast in bed--cooked (mauled?) by Dad and the kids.

How to to Control the Heat on a Charcoal Grill

Steven Raichlen | Posted 04.29.2016 | Taste
Steven Raichlen

Despite the volatile nature of a charcoal fire, you can control the heat quite effectively. Here are a few great ways to do it.

Recipes and Tips for the Best Grilled Jalapeño Poppers

Steven Raichlen | Posted 04.12.2016 | Taste
Steven Raichlen

You may know them as jalapeño poppers, armadillo eggs, rattlesnake eggs, or even ABTs. Whatever you call them, stuffed smoked jalapeños rock the grill across the U.S.

This Smokeless Wonder Is The Best Indoor Grill You Can Get

The Huffington Post | James Cave | Posted 04.05.2016 | Taste

Almost anything can be cooked on a grill. It's a healthful, easy and delicious way to prepare food. But if you live in an apartment without a backyard...

Tips for the Best Grilled Fish Tacos

Steven Raichlen | Posted 03.31.2016 | Taste
Steven Raichlen

In coastal Mexico, from the Baja peninsula to the Yucatán, fish tacos are not so much a recipe as an appetizing equation: fish + wrappers + condiments = fish tacos. Consequently, they're infinitely customizable.

Understanding What Type of Grill You Have

Steven Raichlen | Posted 03.21.2016 | Taste
Steven Raichlen

There are many ways you could categorize the world's dozens, perhaps hundreds, of different grills. You could group them by fuel, for example: charcoal grills, wood-burning grills, gas grills. You could organize them by region of origin -- the grills of South America, for example, or Southeast Asia. But the most useful way, from a griller's point of view, is by the configuration of the fire and where to place the food for cooking.

A Pastrami Reuben for St. Patrick's Day

Steven Raichlen | Posted 03.14.2016 | Taste
Steven Raichlen

Call me an iconoclast, but I believe there are better ways to celebrate the Feast of St. Patrick (March 17) than by emptying a vacuum-sealed pouch of corned beef brisket into a pot of boiling water with cabbage wedges. Even if you're a homesick Irishman, it doesn't sound like anything to, well, write home about.

How to Grill or Smoke With Wood

Steven Raichlen | Posted 02.25.2016 | Taste
Steven Raichlen

Wood is the original and, to my mind, still the best fuel for grilling, and grill masters from Montevideo to Munich back me up on this.

The Secret To The World's Best Chili

Steven Raichlen | Posted 02.15.2016 | Taste
Steven Raichlen

Yeah, it's cold. Even here in Miami. So what better way to warm up than with a steaming bowl of chili? How about with a smoking bowl of chili?

Singapore: A Grilling Nirvana

Steven Raichlen | Posted 02.05.2016 | Taste
Steven Raichlen

The nearly five million people who make up this island nation at the tip of the Malaysian peninsula call it home. I call it a grilling nirvana.

Grilling in Argentina, the Beef Capital of the World

Steven Raichlen | Posted 01.21.2016 | Taste
Steven Raichlen

The stats are in and the winner is... Argentina. No other country consumes more beef. Last year, Argentineans consumed an average of 154 pounds per person -- compared to 89.8 pounds in the U.S.

How to Use Cast Iron on the Grill

Steven Raichlen | Posted 01.15.2016 | Taste
Steven Raichlen

When it comes to cookware for your smoker or grill, cast iron rocks. From its tough black look to its wrist-bending heft. There's its primal connection to past generations of live-fire hearth masters.

5 Barbecue Trends for 2016

Steven Raichlen | Posted 01.07.2016 | Taste
Steven Raichlen

Happy New Year, everyone! 2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are five trends I believe will shape the world of live fire cooking in the next 12 months.

5 Recipe Resolutions in 2016

Steven Raichlen | Posted 01.04.2016 | Taste
Steven Raichlen

Among tidiness, exercise, and finally meeting the neighbors, why not involve our favorite place, the grill? Trying new recipes and cooking methods will shake up your routine, enhance your meals and stimulate your mind -- isn't that what New Years resolutions should be about? I think we're on to something here.

Tips for Reverse-Seared Prime Rib Success

Steven Raichlen | Posted 12.23.2015 | Taste
Steven Raichlen

Reverse-searing has flooded the blogosphere recently. So you might be surprised to learn that it's been around since 2001 when one Christopher Finney, member of the competition cooking team Iron Pig BBQ, claims to have invented it

Cooking Off the Cuff: Mimicking Slow-Grilled Squash From Basque Country

Edward Schneider | Posted 12.09.2015 | Taste
Edward Schneider

As I said a couple of weeks ago, there's no way for someone who lives in a Manhattan apartment to attempt the charcoal-fired cooking of the Basque Cou...

Best Books for the BBQ Lover

Meathead | Posted 12.07.2015 | Taste

Ten years ago when I started my BBQ and grilling website,, it was because there were no good books on barbecue. Now, each new season b...

10 Best and Worst Deals at Home Depot

GOBankingRates | Posted 11.30.2015 | Business

By Terence Loose, Contributor In 1978, Bernie Marcus and Arthur Blank were fired from Handy Dan Home Improvement Centers -- and that might have been...

Thanksgiving Side Dishes on the Grill or Smoker

Steven Raichlen | Posted 11.25.2015 | Taste
Steven Raichlen

Without straying too far from the prescribed path, may I suggest that you bring the awesomeness of smoke and fire to the Thanksgiving table while simultaneously freeing up valuable real estate in your oven on this, the busiest cooking day of the year? Rest assured: the celebrants of the first Thanksgiving used live fire.

Portobello Mushroom Burgers With Southwest Avocado Ranch

Laura Fuentes | Posted 11.23.2015 | Taste
Laura Fuentes

It's meatless Monday along with Monday Night Football and I'm ready for the perfect tailgate! I love to host friends and family at our house and food is always at the center of our gatherings. This time is no different.