I'm a die-hard charcoal man, standing firmly in the camp that's quick to spit out lines like, "You've never heard of anyone waxing poetics about the great taste of propane." But did my totally stubborn opinion start to change after purchasing a gas grill for my sister-in-law? More

[Photo: Cooking.com] I'll admit that I'm in complete denial that the seasons are changing. Summer gives us far too many pleasures, and I'm just not ready to give them up. But for those of you who are on the same page, I've found a little bit of solace. With Sanyo's Smokeless Electric Indoor Grill ($39.95), I've kept summer's most prized culinary offering close throughout the rest of the year, and I've just broken it out for another season of heavy use. Aside from its economical price point, I was drawn to Sanyo's grill because it's theoretically supposed to be smokeless. When I purchased it, I lived in a college dorm equipped with the most sensitive of fire alarms, but... More

"Gewürztraminer is grown in Germany and Alsace, two regions known for fine sausages, so it's no surprise the grape goes well with hot dogs." [Photograph: Robyn Lee] Many hot dogs will be slapped into buns this weekend in honor of Labor Day. Some will anoint them with mustard, others will go for "Chicago style," loading everything but the kitchen sink on top. Even without toppings, hot dogs are tricky because they combine sweet and salty flavors. So what's a wine drinker to do? Of course, you can do what you like--there are no absolute rules when it comes to wine and food pairing. But if hot dogs have stumped you in the past, I've got recommendations for sparkling, Gewürztraminer, rosé,... More

[Photographs: Nikki Goldstein] I always think that grilling is a great group activity. That is, until twenty hungry stomachs show up and you realize that the grill can only hold six burgers and a few hot dogs. It may not be the end-all solution to the problem, but Fire Wire makes flexible skewers that are fantastic space-savers in this kind of situation. They're made from stainless steel cable–style wire, which means they're sturdy enough to be used and reused but bendy enough to be wrapped around whatever configuration of meatiness is already cooking away. I had my first encounter with Fire Wire skewers several weeks ago when I saw them at a local kitchen goods store. I looked at... More

Not sure what to make this weekend? We've got your back. From bacon salads to short ribs to shortcakes, it's time to salute summer foods before the butternut squash rolls in. More

Before you fire up the grill for one last summer cookout, check out these ten steps to the perfect burger from the blog Al Dente. The takeaways? Weigh your patties to ensure even portions (and therefore even cooking time), don't be afraid to salt, and follow what we'll call the 3-2-1 rule: Grill for three minutes on the first side, two minutes on the flip, add cheese, and cook for one minute more. Any more tips for grilling the perfect burger?... More

Photograph by Robyn Lee Well, it was hot when we purposed the idea for this past week's Weekend Cook and Tell, and now, a week later, it's even warmer. Last week's challenge was to attempt to beat the heat by making a meal without breaking a sweat or heating up your kitchen. We've received wonderful replies and recipes, both raw and cooked. Here are some of the coolest responses: Gentlyferal is the proud owner of a solar oven which was used to slow-cook kuri squash and make an onion-infused butter. Janaatwg likes to make cold vegetable-based soups using tomatoes that a neighbor sells. This neighbor must have had a pretty great crop because janaatwg made gazpacho three times last... More

Over at The Paupered Chef, Dinner Tonight contributor Nick Kindelspeger tries his hand at making his own Wisconsin-style bratwurst. Sorting through more than 40 recommended ingredients and ultimately converting a hundred-pound recipe into a five-pound one, he ends up with the bratwurst “of his dreams”—“perfectly plump, gushing with juice, and haunted by charcoal smoke.” See the recipe, and his step-by-step photo tutorial, here.... More

Francis Mallmann is South America's most famous chef. He's a TV star and owner of several restaurants in Argentina and Uruguay. Mallmann was classically trained in French cuisine and opened his first restaurant, at 19, in the upscale beach resort of Punta del Este, Uruguay. Mallmann was so successful that he could afford to shut down the restaurant in the off season and travel to Europe to train with Michelin-starred chefs. After 20 years of South American–inspired nouvelle cuisine, Mallmann "tired of making French food for wealthy Argentines." He ditched the stocks and sauces and returned to his roots. Mallmann embraced the cooking techniques that he grew up with, wood fires and cast iron pots. These basic tools paired with... More

"The reason I fell in love with outdoor cooking is that it is the best way to prepare food, bar none. And, you aren't limited by what you can cook or the flavors you use—'If you eat it, you can grill it!' is my motto and I cook and eat by that motto." This week's grilling tips come from a woman who is not afraid of a little smoke, fire, and meat: Elizabeth Karmel. The executive chef at New York barbecue joint Hill Country, Karmel is also the owner of the Grill Friend, a line of grilling products. Additionally, Karmel wrote the popular cookbook Taming the Flame and, most recently, Soaked, Slathered, and Seasoned. "If Taming the Flame was my... More