Techniques

Grilling can strain on your back and neck (and you might singe your eyebrows!), so heed this advice from Cornell ergonomics expert Alan Hedge--and grill safe

At Tokyo's Toritama, the chef divides birds into 33 different parts, from the duodenum to 4 types of "thigh," and grills each a different (and delicious) way

Making a real Texas-style smoked brisket will take all day, but it's eminently doable (even in a gas grill), and you can demand everyone call you "pitmaster"

Briny, charcoal-kissed oysters are the Foodist's summer barbecue go-to

Fill a foil packet with yummy things (mushrooms, tomatoes, plums), plop it on the grill, and you've turned your Weber into a multifunction stove

Behold our definitive guide to grilling the best chicken of your life! With these 25 tips, tricks, and recipes, your bird will never be boring

It doesn't take more than a few seconds, as this Vine proves, to clean off your grill. Just put some shoulder into it!

When four-star chef Eric Ripert throws a barbecue, simplicity (and a slate plancha) rules the day

Can you really gauge the precise heat of a grill by holding your hand over the flame? We asked our Guinea Pig, Amiel Stanek, to find out

We love the BLT, and we love grilling, so today we're combining the two (and blowing our own minds)

It may be $25 a pound, but the long-smoked meat at Daniel Delaney's BrisketTown is as good as everyone says it is

No matter what you're grilling this summer, build a two-zone fire

Attention, grill fiends! Don't forget the most important tool for that backyard cookout: the humble (but versatile) side towel

Science says: No! Also: Yes! So we parsed years of studies to find out whether our favorite summer cooking method was healthy or harmful

From the Floating Flamer to a USB-powered hotplate, here's 10 of the strangest cooking devices on the planet

They're technically Tozzetti, and they're light, nutty, and the easiest, tasting thing you'll bake all year

And how to avoid them

Grilling on slate is not difficult, but you do need to follow a few simple steps to ensure the tastiest--and safest--results

From burgers to flatbreads, here's what we've been putting over the coals this season (and we're only halfway through June!)

"Barbecue University" host Steven Raichlen cooks out every day of the year, and he's got some great grilling advice, whatever the weather

How to get that smoky flavor when you're grilling with propane

It's just a grilled flatbread, topped with pizza-like toppings, and made without a recipe by columnist Carla Lalli Music

Maitake mushrooms--a.k.a. hen of the woods--grill up great. Just add a ton of olive oil, some low heat, and salt and pepper

Both! Call it heresy, but the Salt Lick's Scott Roberts likes to put his slow-cooked meat over a bit of high heat for a final sauce-glazed blast

Why let meat hog all the heat? We've got 20 great grilled veggie recipes

Want to make sure your next BBQ has that extra something special? Get a gold-plated grill

As long as you have access to the BLT basics, this tasty trio allows for delicious add-ons and variations.

Don't get us wrong: We love all strawberries equally. But there's a huge variety of fruit, from jam-worthy Seascapes to cream-ready Tristars--all included in this guide

We break down all the tools we've come to love

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