Techniques

We are very sympathetic to Bridget's grilling anxiety. As Chris said, a grill—to many people—just looks like a box of trapped propane, AKA, a bomb. We've collected some of our best videos, tips, and podcasts in the hopes that we can lead you to victorious grilling this Fourth of July weekend.

I am probably committing foodie treason by saying this on the eve of the year's biggest grilling weekend: I don't know how much I like ribs. I really enjoyed cooking this week's BBQ ribs, I'm not sure I enjoyed eating them.

I am pleased to announce that this recipe, for all its seeming complexity, can be done with even the most rudimentary barbecue situations. And once I conquered my grilling fear (and the flames stopped leaping), the entire experience was satisfying and ultimately delicious.

Okay, so this wasn't a huge hit at first, but I learned some important stuff to help you, Bridget and friendly readers, succeed.

Here's a secret: We don't usually sift in the Bon Appétit Test Kitchen. And here's why.

There are some tasks in cooking that can be daunting if you've never tried them before. For Bridget, it's "ushering a lobster off its mortal coil, as she puts it in our podcast.

All your burning questions, answered.