Upgrade Polenta With An Easy Grilled Cheese Twist
If you're tired of your go-to bread slices for grilled cheese, try this inventive twist using homemade or premade polenta slices.
Read More-
-
A Chef's Advice On Making Restaurant-Worthy Grilled Salmon
Grilling salmon can be challenging, especially when striving for a professional-level sear. So, we asked an expert for tips on how to best cook this fish.
Read More -
Pork Tenderloin Vs. Pork Loin: What's The Difference?
Probably the most common pork confusion is the difference between the tenderloin and loin. Learn what they are, how they differ, and how to cook them right.
Read More -
Why Aren't You Marinating Your Hot Dogs?
There are nearly endless ways to spruce up your hot dogs with toppings, but if you're not marinating your franks you're missing out on a ton of flavor.
Read More -
Yes, You Can Grill Eggs — Here's How
Grilled eggs are a favorite snack in many parts of the world, and they're shockingly easy to make. Here's how to whip them up and how to eat them.
Read More -
Once You Start Grilling Your Granola You'll Never Turn Back
For an easy campfire breakfast, throw some granola on the grill alongside your buttermilk pancakes and bacon. It's an elevated, easy-to-carry trail snack.
Read More -
What You Need To Know To Make Expert-Approved Beef Bulgogi At Home
Making restaurant-worthy beef bulgogi can be complex, so Chowhound asked Executive Chef David Shim about which cuts of meat are best in the dish.
Read More -
The Best Way To Reheat Pulled Pork (Without Drying Out The Sauce)
Curious how to reheat leftover pulled pork without sacrificing flavor? From vacuum sealers to storage, we share the best tips for reheating.
Read More -
The Crucial Mistake You're Probably Making When Smoking Brisket
Once you've figured out how long your brisket needs to smoke, it's important to look out for another common pitfall that's pretty easy to avoid.
Read More -
14 Chef-Approved Tips For Perfect Carne Asada
Carne asada isn't just a dish you can only order at a restaurant. Here are 14 expert-approved tips for making this delicious steak in your own kitchen.
Read More -
Why You Should Salt Your Skillet For The Best Grilled Cheese
If you want to add a more flavorful dimension to the classic grilled cheese sandwich, then all you really need is a bit of salt in your pan.
Read More -
Give Guacamole A Major Flavor Upgrade With One Extra Step
Guacamole is one of the simplest and most delicious dips around. However, the secret to a super flavorful guac isn't just adding more ingredients to the recipe.
Read More -
Elevate Your Bratwurst With One Easy Addition
Take your bratwurst to the next level by wrapping it in one easy, delicious ingredient that will add even more tasty flavor to this delightful dish.
Read More -
The Kitchen Tool That Can Double As A Grill Basket In A Pinch
A grilling basket is a useful tool for making fish, veggies, and more on the grill. But if you don't have one, this kitchen tool makes a nice substitute.
Read More -
How To Grill Bratwurst - You're Doing It All Wrong
For perfect bratwurst that tastes like it came from a real German beer hall, you have to get the grilling process right -- and avoid these common mistakes.
Read More -
What Temperature Should Ribs Be Cooked To?
When cooking ribs, two temperatures matter: the temperature that makes the meat safe to heat, and the even-higher temperature that makes ribs their juiciest.
Read More -
The Southwestern Meat That Some People Refer To As 'Desert Whitefish'
An order of desert whitefish in Texas or Arizona won't get you any kind of fish. Instead, you'll be served a critter that can be deadly in its living form.
Read More -
How Long Should You Smoke A Brisket Per Pound?
You're probably already aware that smoking brisket is a slow process, but just how long it takes will depend on a few factors. Here's what to know.
Read More -
Achieve Perfect Eggplant Texture With These Ottolenghi-Approved Roasting Tips
The best thing to do when working with finicky ingredients such as eggplant is to turn to professionals -- like professional chef Yotam Ottolenghi.
Read More -
Can Someone Explain What A Deckle Of Beef Means?
A deckle of beef sounds like a medieval term no longer in use, but that's not true. We took the deep-dive and explain exactly what it is and where to find it.
Read More -
The Best Way To Season Salmon For Grilling Is Also The Easiest
Grilling salmon doesn't need to be very complicated. We spoke to an expert fishmonger who explains just how simple it can be with these few ingredients.
Read More -
The Countertop Solution To Cook A Whole Chicken Without Ever Turning On The Oven
You can make a small whole chicken in half the time with just one trusty appliance -- and no, it's not an oven. All it needs is a bit of quick prep.
Read More -
For Superior Grilled Asparagus, Try Skewering Them
Next time grilled asparagus is on the menu, avoid this frustration by skewering them together and you'll be back to being a grill master in no time.
Read More -
What Are Fish Grilling Baskets And When Should You Use One?
If you're a novice fish griller (or even if you aren't), you might want to consider a fish grilling basket the next time you fire up the barbie. Here's why.
Read More -
Bacon Is Your Secret For The Best Grilled Corn On The Cob Ever
Grilled corn is a warm-weather staple, but don't stop there. Try wrapping it in bacon for a meaty and flavorful upgrade to this timeless summer side dish.
Read More -
When To Use Pork Shoulder Vs Pork Butt For Dinner
Pork butt and pork shoulder are both cuts that come from a pig's shoulder area. They aren't identical; both have some key differences. Here's when to use both.
Read More -
Barbecue Sauce Used To Look A Lot Different
Barbecue sauce has a deep history in the Southern U.S., but its original form used to look very different. Take a look at how barbecue sauce changed over time.
Read More
