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Today, Check out Consumer Reports' Live Video Chat about Grilling with Kenji Lopez-Alt
Today at 1 p.m. ET our Food Lab expert Kenji Lopez-Alt will appear in Consumer Reports' live video chat on grilling to teach you how to grill the perfect burger and answer your grilling-related questions. Joint the chat at Consumer Reports' Facebook page or Ustream page. You can submit questions on Facebook or on Twitter using the hashtag #CRGrills.How To Grill a Gigantic Rib-Eye Steak
Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle. But here are some grilling tips to maximize that medium-rare center—you want to see pink from edge to edge—while still getting a nicely charred crust.25 Great Recipes for Camping
Got camping plans for the three-day weekend? (Or any weekend, for that matter.) Stock up that cooler with a few staples like granola, pizza dough, and make-ahead desserts and your camping menu just got way more delicious. Just don't blame us if you attract the bears.Guide to Grilling: Why You Should Really Own a Smoker
So why do you need to buy a smoker? Here's a breakdown between two racks of baby back ribs, one done on the smoker, one on the grill, on the same day, using the same recipe.Guide to Grilling: Smoking on a Charcoal Kettle Grill
Nobody should be denied the satisfaction of taking a large, tough piece of meat and transforming it into something of sheer ecstasy by smoking it low-and-slow—and yes, this can be accomplished on the grill.Taste Test: Barbecue Sauce
Have you ever been full from barbecue sauce, not actual barbecue? Yeah, we hadn't either—until this tasting. It was a strange feeling, and not one we recommend, but necessary in order to find our favorite brand of barbecue sauce. We tried 16 nationally available brands, in search for one that had the right amount of tang, smokiness, and lingering heat, without being pancake syrup sweet.The Food Lab's Top 10 Tips for Grilling Season
There's not all that much to great grilling. I mean, it's just fire plus meat (and the occasional piece of greenery), right? But there's some subtlety involved, and a few rules that are worth remembering in order to make the most of your flame. Here are 10 things to keep in mind.How to Marinate and Grill Flank Steaks
It's hard to think of a cut of meat that's more conducive to cooking for a crowd than flank steak. It's got a robust, beefy flavor and a pleasantly tender texture with a bit of good chew. It comes in large, regular shapes that make cooking, slicing, and serving easy, and they're just thin enough that they'll cook through in a matter of minutes, but just thick enough that you can still get a nice, medium-rare center.Guide to Grilling: Planking
For all that I've grilled (150-plus recipes and counting), there's always plenty of uncharted territory. One of those areas: planking. There aren't usually many planking recipes in cookbooks, save the ubiquitous planked salmon. Put simply, planking is cooking food directly on a piece of hardwood. When cooking this way, the surface of the food touching the wood picks up some of the plank's natural flavors.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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