The grill is a great way to cook many types of food, but a few can be more troublesome. Here are some that you may want to reconsider grilling.

By KATIE WORKMAN We aren’t in the thick of summer yet, not by a long shot, but hopefully you’ve already managed to fire up ...

Red ingredients not only add a splash of flavor and color to your holiday cookout drinks, but they also add a sense of ...

Transfer chicken to unlit side of grill, and grill, covered, flipping occasionally, until a thermometer inserted in thickest portion of chicken registers 165°F, 15 to 20 minutes. Transfer chicken ...

Garten's burger recipe called for 2 pounds of ground beef, 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil, and 1 teaspoon each of salt and pepper.. Normally, I buy inexpensive ground ...

How to cook the perfect steak, grill marks and all By KATIE WORKMAN , Associated Press May 22, 2025 This July 2022, image provided by Cheyenne Cohen shows a ribeye steak on a grill in New Milford ...

How do grill marks form? Grill marks are a result of caramelization that happens quickly when food comes into contact with hot grill grates. “They are created from the Maillard reaction,” says ...

Grill marks are a result of caramelization that happens quickly when food comes into contact with hot grill grates. “They are created from the Maillard reaction,” says Rico.

Crosshatch marks on a juicy steak or hamburger certainly look good, but do they actually make our food taste better? Or are they a classic example of form over function? We spoke to three chefs who ...

Place a paella dish or shallow-based pan on the heat and add the olive oil. Add the paella rice and allow the rice to toast in the oil for two to three minutes, stirring regularly.