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Steven Raichlen

Make the Ultimate Chicken Parmesan -- on the Grill

Steven Raichlen | Posted 03.06.2015 | Taste
Steven Raichlen

Sometimes you just want the mild, clean, lean taste of a chicken breast.

How to Cook Pork Shoulder Right

Steven Raichlen | Posted 02.27.2015 | Taste
Steven Raichlen

The pork shoulder may be the world's simplest cut of meat to cook.

Valentine's Day Is About To Get Really Hot: Cook Dinner On The Grill

Steven Raichlen | Posted 02.13.2015 | Taste
Steven Raichlen

Romance on the grill? We have you covered. No stressed-out servers. No long wait for cocktails.

The Irresistible Potato: Grilled, Smoked, Mashed and Smashed

Steven Raichlen | Posted 02.06.2015 | Taste
Steven Raichlen

Call it the latest outbreak of a smoke fever sweeping a nation hungry for barbecue that goes beyond meat.

6 Extraordinary Grilled Steaks From Around The World

Steven Raichlen | Posted 01.16.2015 | Taste
Steven Raichlen

Steak. No other word in the English language makes a carnivore's heart beat faster.

5 of the Hottest Barbecue Trends for 2015

Steven Raichlen | Posted 01.09.2015 | Taste
Steven Raichlen

Here's a look at my crystal ball for Planet Barbecue 2015.

My Top 5 BBQ and Grill Restaurants of 2014

Steven Raichlen | Posted 03.04.2015 | Taste
Steven Raichlen

A lot of people complain that barbecue just isn't what it used to be, and they're right. It's better. It's better in traditional barbecue hotspots, like Kansas City and Dallas. It's better in places where you'd never expect to find killer 'que, from Brooklyn to Minneapolis to L.A.

Make the Ultimate Pork Loin Rib Roast for the Holidays

Steven Raichlen | Posted 02.22.2015 | Taste
Steven Raichlen

Prime rib too pricy this holiday season? How about a pork loin rib roast?

How to Season Pork Shoulder Like You Mean It

Steven Raichlen | Posted 02.04.2015 | Taste
Steven Raichlen

Can I interest you in some pork shoulder?

An Interview With Food Revolutionary Michael Pollan

Steven Raichlen | Posted 01.28.2015 | Taste
Steven Raichlen

Michael Pollan is a food activist, journalist, and bestselling author whose books have revolutionized the way Americans think about food. What you may not realize is that Pollan is a man obsessed by live-fire cooking and he devotes the first section of his most recent book, Cooked, to the art and history of barbecue.

6 Things You Need To Know To Take Your Thanksgiving Turkey Over The Top

Steven Raichlen | Posted 01.21.2015 | Taste
Steven Raichlen

Thanksgiving is fast approaching, and this year I'll be cooking my bird as I usually do these days--outdoors in my kettle grill.

How To Guarantee A Moist Turkey This Thanksgiving

Steven Raichlen | Posted 01.14.2015 | Taste
Steven Raichlen

Cooking and serving the parts separately just can't match the eye-popping appeal of serving that smoke-burnished, handsomely browned holiday bird whole.

Mac And Cheese Gets Even Better... On The Grill!

Steven Raichlen | Posted 01.07.2015 | Taste
Steven Raichlen

Well, irresistible as traditional mac and cheese is, it's about to get a lot better.

My Top 5 Meat Cities In The U.S.

Steven Raichlen | Posted 12.31.2014 | Taste
Steven Raichlen

I know my list will generate controversy--that's why I wrote it.

A Guide To Buying The Best Pork Shoulder

Steven Raichlen | Posted 12.24.2014 | Taste
Steven Raichlen

The average hog today contains 31 percent less fat than it would have 20 years ago. And we all know that that fat carries flavor.

An Interview With Food-Obsessed Stanley Tucci

Steven Raichlen | Posted 12.17.2014 | Taste
Steven Raichlen

The actor wooed the new love of his life (now his wife) by spit-roasting a twenty-six pound suckling pig for her.

6 Tips for Making Amazing Bacon Weaves

Steven Raichlen | Posted 12.10.2014 | Taste
Steven Raichlen

Who first had the idea to apply the classic over-and-under weaving technique to strips of cured pork belly, aka bacon?

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.

My Interview With Strange Food Wildman Andrew Zimmern

Steven Raichlen | Posted 11.26.2014 | Taste
Steven Raichlen

He has great advice on grilling and cooking, so listen up.

Make the Ultimate Hot Sauce (Hint: It Involves Fermentation)

Steven Raichlen | Posted 11.19.2014 | Taste
Steven Raichlen

You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling.

Secrets Of The Water Smoker Revealed

Steven Raichlen | Posted 09.12.2014 | Taste
Steven Raichlen

The water smoker is simple to operate, but serious enough for competition cooks.

Meatless Monday: Barbecue Guru Steven Raichlen Fires Up the Meatless Grill

Ellen Kanner | Posted 11.08.2014 | Green
Ellen Kanner

What makes vegetables so delicious on the grill? "Caramelization," says the man who owns upwards of 30 grills. "You burn the plant sugars slightly, in a controlled way. It makes roasted corn taste sweeter than boiled corn."

Barbecuing and Grilling 101

Steven Raichlen | Posted 11.05.2014 | Taste
Steven Raichlen

Here's my official crash course on barbecuing and grilling -- the essentials you need to rock the grill every time you fire it up. I'll begin with some of the basic concepts.

Curing Salts Demystified

Steven Raichlen | Posted 10.29.2014 | Taste
Steven Raichlen

A growing number of home pit masters have taken to curing and smoking their own bacon, pastrami, jerky, etc.

The Ultimate Labor Day Menu

Steven Raichlen | Posted 10.22.2014 | Taste
Steven Raichlen

If you're like me, after a summer of cookouts, you're ready for a Labor Day barbecue that's anything but labor-intensive.