The configuration of the top and bottom vents matters more than you think.

Whole birds spend more time on the grill, which means more grill flavor. But all too often you end up with flabby skin, fierce flare-ups, and bland, unevenly co…

Grilling chicken pieces without flare-ups as fat drips down into the grill can be a real challenge. Here are a few tips to help combat this problem.

If you don’t have a chimney starter, use this easy technique to light the charcoal.

Get great grilled-corn flavor with these test kitchen tips.

What's the best cut of pork for grilling? What's the difference between thick-cut and thin-cut chops? And is bone-in-or boneless better? Here are the test kitch…

These spice rack standards add a surprising—and welcome—complexity to spice rubs and sauces.

Even a steakhouse can't make a tough, flavorless steak tender and delicious. Starting with a thick steak is key – but which cut? With all of the options at the …

How do you judge how much gas is left in a propane tank?

When grilling steak, should you wait until the briquettes in the chimney are covered with ash?

Skin that just won’t let go of the grill is an all too common problems when grilling chicken. Here’s why it happens—and how to keep it from happening to you.

Three tips to keep your grilling accident-free.

What’s the difference between baby back, spareribs and loin back ribs?

Different types of wood chips will have differing effects on the flavor of your food. Here’s a primer.

Grilling caramelizes the sugars in fruits and gives them a complex, smoky flavor. But not all fruit belongs on the grill.

How can you use wood chips on a gas grill?

Grilling is the best way to cook many summer vegetables. Here's a list of vegetables we like to grill, with preparation information and timing.

This grill brush alternative is made from an inexpensive kitchen staple.

Preparing ribs for the grill starts with removing the membrane—here’s our easy method.