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Steven Raichlen

How to Season Pork Shoulder Like You Mean It

Steven Raichlen | Posted 12.05.2014 | Taste
Steven Raichlen

Can I interest you in some pork shoulder?

An Interview With Food Revolutionary Michael Pollan

Steven Raichlen | Posted 11.28.2014 | 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 11.21.2014 | 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 11.14.2014 | 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 11.07.2014 | 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 10.31.2014 | 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 10.24.2014 | 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.

4 Foods You Should Grill Wrapped in Bacon Now

Steven Raichlen | Posted 10.15.2014 | 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 10.08.2014 | 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 10.01.2014 | 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 09.24.2014 | 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 09.17.2014 | 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 09.09.2014 | 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 09.01.2014 | 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 08.27.2014 | 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...