iOS app Android app

Steven Raichlen

The Ultimate Labor Day Menu

Steven Raichlen | Posted 08.22.2014 | 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.

4 Foods You Should Grill Wrapped in Bacon Now

Steven Raichlen | Posted 08.15.2014 | Taste
Steven Raichlen

Use the following ideas as a springboard for your own imagination. Sweetbreads? Asparagus? Pears? The possibilities are endless.

8 Steps To Bacon Nirvana

Steven Raichlen | Posted 08.11.2014 | Taste
Steven Raichlen

If you go to the time and trouble of curing and smoking your own bacon, start by procuring a pork belly worthy of your efforts. This means from organic hogs (or hogs raised humanely without hormones or antibiotics).

The Best Barbecue Sauces You've Never Heard Of, From Europe

Steven Raichlen | Posted 08.01.2014 | Taste
Steven Raichlen

A sauce has the power to transform the simplest grilled seafood or chicken into an event.

Essential Pros, Cons, And Tips For Hibachi-Style Tabletop Grilling

Steven Raichlen | Posted 07.25.2014 | Taste
Steven Raichlen

Your first grilling experience may well have taken place on a hibachi. (Hey, you never forget your first time.)

The World's Best Hot Dog

Steven Raichlen | Posted 07.18.2014 | Taste
Steven Raichlen

Hot dogs may lack the gravitas of, say, smoked brisket or pork shoulder, but an ace dog belongs in every grill master's repertory.

6 Things You Need To Know About Tri-Tip

Steven Raichlen | Posted 07.10.2014 | Taste
Steven Raichlen

This cut, known as IMPS/NAMP 185D in butcher-speak, might be the most popular cut of beef you've never heard of.

8 Must-Have Grilling Gadgets for the 4th of July

Steven Raichlen | Posted 07.02.2014 | Taste
Steven Raichlen

If you're like me, you're always doing recon for new gear that can help you up your game at the grill. Here are 10 accessories that have caught my eye recently: great just got a lot better.

6 New England-Style Recipes for 4th of July

Steven Raichlen | Posted 06.30.2014 | Taste
Steven Raichlen

Happy July 4th! After nearly three months on the road (a book tour and new book research), I'll be home with my family. That means Martha's Vineya...

6 Ways To Perfect Your Quesadilla

Steven Raichlen | Posted 08.20.2014 | Taste
Steven Raichlen

The quesadilla burst onto America's culinary landscape in the 1990s. It was love at first bite.

9 Essential Grilling Gifts Dad Will Love

Steven Raichlen | Posted 08.13.2014 | Taste
Steven Raichlen

Speaking as a guy and a father, here's a bit of advice: Don't give Dad a gift he would store in a top dresser drawer. Any of the following gifts will be appreciated by that special dad in your family and you just might benefit, too.

10 Foolproof Ways to Know When Your Meat Is Cooked

Steven Raichlen | Posted 08.06.2014 | Taste
Steven Raichlen

Is it done yet? When it comes to grilling or smoking, that's the, er, burning question. Even the most seasoned grillers and smokers sometimes expe...

The ULTIMATE Memorial Day Menu

Steven Raichlen | Posted 07.23.2014 | Taste
Steven Raichlen

The fact is, most of these dishes have been Raichlen family favorites for decades.

6 Foods That Will Add More Umami to Dinner

Steven Raichlen | Posted 07.18.2014 | Taste
Steven Raichlen

Umami (pronounced "oo-mah-me") has been grabbing a lot of attention in the food world recently (consider the national expansion of the Los Angeles-b...

The Mother's Day Menu You Need This Weekend

Steven Raichlen | Posted 07.09.2014 | Taste
Steven Raichlen

My mother was a ballet dancer. She was also a lousy cook. While other moms were baking cookies for classroom parties, her life was a frenzied sequen...

8 Easy Suggestions for Perfect Brining

Steven Raichlen | Posted 07.03.2014 | Taste
Steven Raichlen

Believe it or not, brining is a hotly debated topic. (Does the barbecue world ever agree on anything?) Some people swear by it, while others scoff at the effort and time it can take (as little as 15 minutes or as long as several weeks).

6 Tips for Making Great Salsa

Steven Raichlen | Posted 06.25.2014 | Taste
Steven Raichlen

Photo (clockwise from left): Grilled Tomatillos by Taz; Pico de Gallo by jeffreyw; Mango Salsa by Maggie Hoffman Born in pre-Colombian Mexico, this...

Tips for Buying the Best Lamb

Steven Raichlen | Posted 06.18.2014 | Taste
Steven Raichlen

Despite its popularity elsewhere in the world, lamb consumption in the U.S. has dwindled to less than one pound per person per year -- about half of...

10 Tips For Grilling The Juiciest Chicken Breasts

Steven Raichlen | Posted 06.13.2014 | Taste
Steven Raichlen

Call me an iconoclast, but I actually like to grill chicken breasts.

5 Tricks for Grilling on a Shovel

Steven Raichlen | Posted 06.04.2014 | Taste
Steven Raichlen

Shovel grilling began, so legend goes, with a rancher in the Australian outback who had lamb (no shortage of that in Australia) and a campfire, but no grill grate to position over it.

Pork Chops: They're What's for Dinner

Steven Raichlen | Posted 05.28.2014 | Taste
Steven Raichlen

The pork chop is one of the most perfect parcels of protein known to man (or woman), possessing a rich intense flavor (in the way all meat attached ...

5 Must-Try South American Sauces

Steven Raichlen | Posted 05.21.2014 | Taste
Steven Raichlen

March is National Sauce Month, and to celebrate, we're launching a series on the world's best barbecue sauces. Up first, South America. If you ...

Making Homemade Corned Beef Is Easier Than You Think

Steven Raichlen | Posted 05.14.2014 | Taste
Steven Raichlen

Many Americans will boil the meat on the stovetop until tender, but they have it all wrong.

Your Next Go-To Meatball Recipe

Steven Raichlen | Posted 05.07.2014 | Taste
Steven Raichlen

Maybe you didn't get the memo, but March 9th is National Meatball Day. Meatballs appear in most of the world's food cultures. Swedes call them köt...

7 Tips For A Foolproof Chili On The Grill

Steven Raichlen | Posted 04.30.2014 | Taste
Steven Raichlen

Chili. It's an ingredient. A dish. An iconic American favorite. And the fastest way I know to start a food fight. Especially if a Texan is present.