Timing is key if you want your barbecue sauce to be perfectly sticky, smoky, and a little caramelized. Here's an expert's ...

"You want it to come out nice and tender." ...

If you're checking your grilled meat for doneness, you should heed this expert advice and avoid the mistake that can result ...

Grilling, at first glance, can seem like an imprecise science: an open flame, a slab of meat and hope for the best. But given the prevalence of high-quality grills and the quality (and price) of the ...

There's something magical about the sound of burgers sizzling on the grill. A smoky aroma wafts in the air while folks gather ...

Succulent grilled shrimp is one of the easiest and tastiest dinners you’ll make all week. If you’re looking for a fast, easy dinner, put grilled shrimp at the top of your list. Shrimp need little prep ...

A chef offers expert advice on yielding perfectly succulent breasts and thighs (bone-in or boneless) every time. By Clare de Boer Grilling dogma dictates that you shouldn’t move meat at all when it’s ...

Cooking Every Cut of Steak the Same Way? Chefs Explain Why That's a Mistake ...

Adam Rothbarth was the former Food & Kitchen Writer for VICE's shopping page, Rec Room, and contributes to Chicago Magazine, Eater, and more. We’ve probably all visited someone’s house — or a ...

Fat and calories drip away when you grill, but that sizzling fat comes with some health risks. Grilling often results in smoke and high heat that leave harmful chemicals and compounds on your food.