Grilling

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.

For this pork chop recipe, to get a true reading on the meat, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher. Learn how it's done here.

Grilling the jalapeño adds a bit of smokiness to this spicy bright sauce.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Ralph Lauren's signature burger. At his New York City restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you’ll get great results with chuck alone. Watch the video here.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

The steak can be marinated a day in advance—in fact, it gets better.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.