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Steven Raichlen

6 of the Hottest Barbecue Trends for 2017

Steven Raichlen | Posted 01.13.2017 | Taste
Steven Raichlen

Photo by Richard Dallett. A new year already? You know what that means: It's time for Raichlen's predictions for barbecue trends in 2017. The goo...

The Best New Barbecue and Grill Restaurants of 2016

Steven Raichlen | Posted 12.30.2016 | Taste
Steven Raichlen

It's tough work, as the cliche goes, but someone has to do it. Part of my job--one of the best parts--is keeping tabs on the best new barbecue and g...

The Best Way to Cook Prime Rib for the Holidays

Steven Raichlen | Posted 12.21.2016 | Taste
Steven Raichlen

Photo by Rob Baas. Prime rib. No other hunk of meat has such wow power. And no other cut strikes more fear in the hearts of home grill masters. Wi...

3 Smoky-Delicious Homemade Holiday Gifts

Steven Raichlen | Posted 12.15.2016 | Taste
Steven Raichlen

Bumping up against December's "order by" deadlines? Running low on funds? Or just tired of the mall scene? Find respite by using your grill and/or smo...

Grilling Chicken Under a Salt Slab

Steven Raichlen | Posted 12.12.2016 | Taste
Steven Raichlen

Pollo al mattone (chicken under a brick) is one of the glories of Italian grilling. It's so revered by Italian grill masters, that two food-obsessed c...

A Thanksgiving Turkey That Gets Under Your Skin

Steven Raichlen | Posted 11.23.2016 | Taste
Steven Raichlen

What if there was a different way to cook, a better way? I searched my memory for the turkey I learned to make half a lifetime ago at La Varenne cooking school in Paris.

6 Steps to the Best Thanksgiving Turkey Ever

Steven Raichlen | Posted 11.22.2016 | Taste
Steven Raichlen

Photo by John Livingston. The most popular food holiday of the year is nearly upon us. And that means high anxiety or gustatory bliss. Here are some ...

How to Smoke a Ham for the Holidays

Steven Raichlen | Posted 11.14.2016 | Taste
Steven Raichlen

Are you ready for the holidays? It's a slippery slope after Halloween. First up, of course, is Thanksgiving. And we'll be your resource for that as we...

Porchetta: A Crowd-Pleaser For The Holidays

Steven Raichlen | Posted 11.04.2016 | Taste
Steven Raichlen

Porchetta (pronounced "por-ketta") is a spectacular roulade of pork -- whole hog traditionally, or shoulder or loin -- rich with crisp belly fat, blasted with garlic, herbs, salt, pepper, and citrus zest.

A Brief History Of The Taco

Steven Raichlen | Posted 10.28.2016 | Taste
Steven Raichlen

Even baby boomers have a difficult time remembering when tacos--like pizza--weren't a ubiquitous part of the culinary landscape. (Glen Bell opened the...

Three Grilled Pork Chop Recipes

Steven Raichlen | Posted 10.25.2016 | Taste
Steven Raichlen

Pork ribs, pulled pork, and bacon may gain more attention when it comes to pork on your grill or in your smoker, but an expertly prepared moist and tender pork chop is a thing of beauty.

An Alternative to the 3-2-1 Method for Smoking Ribs

Steven Raichlen | Posted 10.14.2016 | Taste
Steven Raichlen

Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I'm skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs.

Chicken Wings, the Perfect Finger Food

Steven Raichlen | Posted 10.04.2016 | Taste
Steven Raichlen

Chickens just can't catch a break. On July 29, we celebrated National Chicken Wing Day--an undisguised warm-up for fall tailgating season. We Americans do love our chicken wings. The National Chicken Council predicts we'll eat 28 billion of them before year's end.

More Terrific Cuts of Steak to Try on the Grill

Steven Raichlen | Posted 09.26.2016 | Taste
Steven Raichlen

For more than two decades, the slogan of the beef industry was, "Beef. It's what's for dinner." Except that in some American households, it wasn't.

New Cuts of Steak to Try on the Grill

Steven Raichlen | Posted 09.16.2016 | Taste
Steven Raichlen

Flat iron? Teres major? Meet the new steaks, and don't feel badly if you haven't heard of them.

How to Make Authentic Spit-Roasted Peruvian Chicken

Steven Raichlen | Posted 09.12.2016 | Taste
Steven Raichlen

Peruvian chicken, aka pollo a la brasa, or simply "charcoal chicken," has crisp, flavorful, smoke-kissed skin, juicy flesh and an herbaceous, positively addictive green sauce that accompanies it.

Grilled and Smoked Chicken, Three Ways

Steven Raichlen | Posted 08.26.2016 | Taste
Steven Raichlen

As you travel the world's barbecue trail, you find chicken in every grill culture. From Jamaican jerk chicken to Japanese yakitori. From Indian chicken tandoori to Peruvian chili-marinated rotisserie chicken.

How To Make Smoked Ice Cream (Really)

Steven Raichlen | Posted 08.22.2016 | Taste
Steven Raichlen

You know I smoke and/or grill just about everything. But ice cream? Yes, folks, I've even smoked ice cream. It's not as strange as it sounds.

One of Brazil's Most Delectable Grilled Meats: Picanha

Steven Raichlen | Posted 08.12.2016 | Taste
Steven Raichlen

While the world's eyes are trained on the 2016 Summer Olympics in Rio de Janeiro, I thought I'd acquaint you with one of Brazil's most delectable grilled meats: picanha.

4 Tips for Buying the Best Shrimp

Steven Raichlen | Posted 08.04.2016 | Taste
Steven Raichlen

So how do you source the best shrimp when the primary clues at your supermarket are "small, medium, and large?" Here are four things you need to know about buying shrimp.

How To Make Honey Ham Ribs

Steven Raichlen | Posted 08.01.2016 | Taste
Steven Raichlen

Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs. I wish I could say I thought of it, but I got the idea from a man utterly obsessed with pork, smoke, and fire: Chris Shepherd of Underbelly in Houston, Texas.

How to Make Barbecue Ribs in 2 Hours or Less

Steven Raichlen | Posted 07.19.2016 | Taste
Steven Raichlen

Ribs--crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce--invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking.

Top Burger Recipes For The Fourth Of July

Steven Raichlen | Posted 06.30.2016 | Taste
Steven Raichlen

Independence Day is just around the corner, meaning millions of Americans will take to their backyards for a stars-and-stripes-themed barbecue. In fac...

Recipes For a Spectacular Fourth of July Barbecue

Steven Raichlen | Posted 06.27.2016 | Taste
Steven Raichlen

On the morning of July 4, I know exactly where I'll be -- in my own bed. Because Independence Day is a command performance in the Raichlen family. (Seriously, no excuses.)

Spicy, Smoky Jerk: Jamaica's Iconic Barbecue Dish

Steven Raichlen | Posted 06.10.2016 | Taste
Steven Raichlen

When it comes to barbecue, Jamaica has only one trick up its sleeve. But, oh, what a trick. I'm talking, of course, about Jamaica's national dish--and cultural icon--jerk. Once you've tasted this fiery smoke-roasted pork, sweet with allspice, fragrant with island thyme, and above all, electrified with more Scotch bonnet chiles than you'd ever thought humanly possible to consume, well, a trick becomes a miracle and that sleeve a rich brocade.