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39 Helpful Cooking Tips

The Best Practices for Grilling Steak
These tips will help ensure perfectly grilled steaks every time.
Published: June 2021
How to Use a Charcoal Chimney Starter
How to Use a Charcoal Chimney Starter
Here are some tips on how to use your charcoal chimney starter.
Published: June 2020
Does Vent Placement on Charcoal Grills Really Matter?
The configuration of the top and bottom vents matters more than you think.
Published: July 2019
Basting Brush Blues
Does basting meat on the grill with a brush made of herb bunches add flavor?
Published: June 2016
How to Cook Avocados at Home
Avocados are very sensitive to cooking times, here's how to get the best results.
Published: April 2015
Test Kitchen Tips for Grilled Whole Chicken Recipes
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…
Published: June 2014
Selecting a Beer for Beer Can Chicken
When making beer can chicken, does it matter what kind of beer you use?
Published: October 2013
Making Stock from a Grilled or Smoked Whole Chicken
If you find yourself with a leftover grilled chicken carcass, can it be put to use by making stock?
Published: August 2013
How to Grill Shrimp
Protect the crustacean. Follow our easy techniques to ensure tender, plump, flavorful shrimp.
Published: June 2013
Preventing and Eliminating Grill Flare-Ups
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.
Published: June 2013
How to Make Smoky Pulled Pork
How to Make Smoky Pulled Pork
Our grill-to-oven mathod makes smoky, succulent pulled pork possible on your backyard grill.
Published: August 2012
Creating Slow Smoke on the Grill with a Foil Packet of Wood Chips
Wood chips placed directly on lit charcoal (or on a hot burner of a gas grill) will burn too quickly. Use this test kitchen technique to create slow, steady smo…
Published: August 2012
Hardwood Lump Charcoal vs. Briquettes
Hardwood charcoal is fine for quick grilling tasks but not for long-cooking barbecue. Find out why our recipes call for cheaper briquettes.
Published: August 2012
Lighting a Charcoal Grill Without a Chimney Starter
If you don’t have a chimney starter, use this easy technique to light the charcoal.
Published: August 2012
The Best Way to Grill Corn
Get great grilled-corn flavor with these test kitchen tips.
Published: August 2012
How to Choose the Best Pork for Grilling
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…
Published: August 2011
Charcoal Chimney Starter vs. "Matchlight" Briquettes
Your grilling recipes call for a charcoal chimney starter. Why can’t I use “matchlight” briquettes?
Published: August 2011
Wood Chip Soaking
Does the amount of time I soak wood chips affect smoke flavor on the grill?
Published: June 2011
Unexpected Grill Seasonings
These spice rack standards add a surprising—and welcome—complexity to spice rubs and sauces.
Published: August 2010
Best Steaks for Grilling
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 …
Published: August 2010
Measuring Propane Levels
How do you judge how much gas is left in a propane tank?
Published: August 2010
Twelve Steps to Perfectly Grilled Steak
Anyone can slap a slab of meat on the grill, but achieving the best crust and a juicy interior takes a little more effort. Here’s the test kitchen’s method.
Published: August 2010
When to Start Grilling Steak on a Charcoal Grill
When grilling steak, should you wait until the briquettes in the chimney are covered with ash?
Published: June 2010
Liquid Smoke
What, exactly, is liquid smoke and how is it made?
Published: February 2010
Keeping Burgers from Sticking to the Grill
Grilling burgers is a favorite summer tradition—here are some test kitchen tips for doing it right.
Published: August 2009
Temperature Ranges
When following our recipes, these are the temperature ranges to use for grilling over high, medium, or low heat.
Published: June 2009
An Easy Solution for Flabby Chicken Skin
Flabby skin is an all too common problem when grilling chicken. Here’s why it happens—and how to keep it from happening to you.
Published: June 2009
An Easy Solution for Sticking Skin
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.
Published: June 2009
An Easy Solution for Dry Chicken Breast Meat
Dry meat is a common problems when grilling chicken. Here’s why it happens—and how to keep it from happening to you.
Published: June 2009
Grill Safety Primer
Three tips to keep your grilling accident-free.
Published: June 2008
Types of Ribs
What’s the difference between baby back, spareribs and loin back ribs?
Published: August 2007
Smoking Wood
Different types of wood chips will have differing effects on the flavor of your food. Here’s a primer.
Published: June 2007
Fruit and Fire
Grilling caramelizes the sugars in fruits and gives them a complex, smoky flavor. But not all fruit belongs on the grill.
Published: April 2007
A Smoking Gas Grill
How can you use wood chips on a gas grill?
Published: August 2006
Grilling Vegetables 101
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.
Published: August 2006
Cooking with Wood
Grilling or smoking with wood should enhance the flavor of your food, not overpower it.
Published: August 2006