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Injecting Your Meat with Flavor

Steven Raichlen | Posted 06.17.2015 | Taste
Steven Raichlen

As many barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled food. Think of injecting as marinating from the inside out.

Cooking Off The Cuff: Of Flightless Birds And Red Wine Sauce

Edward Schneider | Posted 03.09.2015 | Taste
Edward Schneider

This native African bird is a more mainstream food than I thought, just not in my little corner of Manhattan.

How to Make Any Steak Tender

Steven Raichlen | Posted 12.03.2014 | Taste
Steven Raichlen

The world's grill masters have evolved a variety of strategies for tenderizing even traditionally tough cuts.

The Most Basic Marinade Of All Time Is Also One Of The Best

The Huffington Post | Alison Spiegel | Posted 08.04.2014 | Taste

We would've thought these bottled ingredients were unacceptable, but they're exceptional.

Labor Day Grilling: Szechuan Pork Chops

Anne Maxfield | Posted 11.09.2013 | Taste
Anne Maxfield

Because it's probably unconstitutional not to grill on Labor Day, the Accidental Locavore decided to do the patriotic bit and grill some pork chops ov...

Grill Shish Kebab Labor Day Weekend or Anytime

Laura Kumin | Posted 10.30.2012 | Taste
Laura Kumin

Food-on-a-stick is great fun to eat. Chicken grilled on a skewer, also known as chicken shish kebab, is easy to make and delicious -- a lovely summer dinner with couscous and green salad.

A Marinade Timing Guide

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Marinades are complicated. Most important, never, ever reuse a leftover marinade because it can have harmful bacteria.

Real Food Science Questions, Answered

Food Republic | Posted 10.19.2011 | Home
Food Republic

Yes, your coffee is stale, but how did it get that way? Are you really deep in a food coma, or does the mere thought of food-induced fatigue bring on the yawns?

5 Essential Summer Cooking Gadgets

Food Republic | Posted 09.21.2011 | Home
Food Republic

Summer cooking and dining is about simplicity: Enjoying the hot weather's garden bounty and cool, sweet desserts, grilling every chance you get before...

"You Go, Grill"

Jerry Zezima | Posted 05.25.2011 | Home
Jerry Zezima

Now that it is barbecue season, I'd like to say that I am really cooking with gas. However, it turns out gas is not the best thing to cook with if you want to be a barbecue champion.