It's the time of the year for Dad to go out and immolate his paycheck, turning succulent pieces of meat and crunchy fresh veggies into hockey pucks and piles of ash.

The Splendid Table's® How to Eat Supper, By Lynne Rossetto Kasper Dear Lynne, What kind of grill do you think is best, gas or charcoal? Marie ...

There's one activity I like more than grilling: drinking beer. Combine them and I have a mood brightener more powerful than Prozac.

Top Chef All-Stars winner Richard Blais knows a thing or two about burgers. As creative director of Flip Burger Boutique in Atlanta and Birmingham, he...

If you follow USDA recommendations 100% you will be 100% safe and doomed to terrible steaks and lamb chops. And in its effort to make one set of easy to understand rules, the government has oversimplified.

Let's ask the question: What's the best form of charcoal? Wood embers? Hardwood lump charcoal? Charcoal briquets?

There is nothing more seductive smelling, no perfume, no mushroom, no wine, than the scent of hardwood smoke after it has tickled spice rubbed pork

I can't grill. Or barbecue. And I certainly cannot smoke. It seems that all my life, the menfolk have taken over the "Q duties." So I remained clueless as to the ways of outdoor cooking. Until now.

The snow has melted, the robins are back, and it's time to recycle that old piece of junk out back and get serious about amping up your outdoor cooking chops.

To appreciate Lockhart BBQ, one must try at least two of its famed establishments.

A Cambro is an indispensable tool to caterers. But you don't need to buy a restaurant grade Cambro, you probably have one in the garage.

Beans are a great source of nutrition, and they play an important part in American regional cooking and culture. Here are the basics a cook needs to know about beans.

All pork chops are best when cut thick, at least 1", when brined for about an hour and no more, then gently cooked with a little smoke, and flavored with herbs and/or a sauce.

Whenever the topic comes up with friends, they all have some great ideas and new twists on this All-American classic. So let's develop a killer meatloaf together.

It turns out that Char Siu, even though it sounds like charcoal, is not barbecued, grilled, or smoked. It is roasted in a special oven, usually gas fired. And most of the time it gets its ruddy tone from red food coloring. Sigh.

No matter what you call these cousins of bacon, only chocolate is more decadent and crack more addictive than homemade cracklins, and there is a big difference between store-bought and this recipe.

The secret, and it is not much of a secret anymore, is to eat what is fresh and in season. Mussels are in season at Superbowl time and a super bowl of them is sure to be a hit at your party.