This week's grilling tips come from British chef, acclaimed food writer, television star, and humanitarian, Hugh Fearnley-Whittingstall. Beginning his career in the food industry working as a sous chef at the River Cafe in London, he quickly realized that his free spirit and lack of discipline made him ill-suited for the restaurant industry. Whittingstall then moved on to become a successful food writer, publishing pieces in the Sunday Times and The Observer. Whittingstall took his career and eccentricity to the next level with the popular television shows, Cook on the Wild Side and four other series based on the farm where he lived, River Cottage, in Dorset, England. Whittingstall became known for his relentless campaigning of holistic values and... More

This week's grilling tips come from Bobby Flay, Mr. Grill himself. Though Flay is a successful chef and restaurateur, and a Food Network star (he's one of the Iron Chefs and he is of course the host of Throwdown!) he is probably more identified with grilling than any other celebrity chef. He has written three books about grilling, Boy Gets Grill, Grilling for Life, and most recently Bobby Flay's Grill It, from which these tips are taken. Flay on Gas vs. Charcoal: "I am on record many times as saying that I prefer the ease and consistency of gas grills. However, that doesn't mean that I don't use charcoal grills myself from time to time. Charcoal burns hotter than gas,... More

As far as I'm concerned it's never too early to crank up the grill, no matter where you live. I went to college in Iowa, and I have fond memories of grilling hamburgers and hot dogs in January wearing a ski parka. So grilling in April is a piece of cake, or should I say a piece of meat, to me. Starting this week we're going to bring you grilling tips from some of the biggest names in cooking. Batting lead-off for our brigade of grill-mad chefs is Mario Batali. His Italian Grill is a worthy addition to any serious griller's library.... More