We tend to think about doctoring up burgers from the outside -- with thick strips of bacon, obviously, or themed toppers. But Suzanne Goin, the master of thoughtfully prepared, arrestingly flavorful food, takes perfect burger theory to another level -- by looking first within.
As a chef and lover of flavorful foods, I too am quite passionate when it comes to my grilling technique. After years of trying different grills and experimenting with different techniques, I think the winner is clear: Wood-pellet grills.
It's summertime and everyone wants to be outside enjoying the warm weather. What's easier than gathering friends and family for a backyard BBQ? From Memorial Day to Labor Day, grilling is a hallowed summer tradition.
Dig into the best ingredients that summer supplies -- little neck clams, cherry stone clams, shrimp, lobsters, mussels, corn on the cob, Andouille sausage -- without having to dig a fire pit or do any heavy lifting.