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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.
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A splash of bourbon adds smoky depth to this quick-and-easy homemade sauce.
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Affordable, reliable, and easy to use.
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If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
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The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.
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These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde.
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If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.
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Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.
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techniques
Fire it up! These are the most over-the-top grills on the market.
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techniques
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Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.
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Expert recommendations for any space and every budget.
Emily Farris
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They probably have everything they need—but here’s the stuff they want.
Tiffany Hopkins
Shopping
These grills are worth lighting up.
Emily Farris
Shopping
No more short-lived, sometimes-too-smoky hardwood charcoal for me.
Alex Beggs
techniques
Welcome to Grilling 101: Here's how to make the most of a charcoal chimney's worth of fuel, from blazing flames to the last dying ember.
Rick Martinez
Reviews
It’s a charcoal grill for people who hate dealing with charcoal. Also there’s an app.
Amanda Shapiro
Videos
(246)
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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.
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Bon Appétit test kitchen manager, Brad Leone, is back with episode 12 of It's Alive. Brad wraps up his camping series with some delicious campfire cooked BBQ ribs, corn on the cob, and a neat little tip on how to make the most of your cooler.
This is the final installment of a four part camping edition of It's Alive.
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Llama Inn Chef Erik Ramirez talks about grilling with Binchotan charcoal and the many uses of this historic Japanese charcoal.
Featuring Eric Ramirez, Chef at LLama Inn
Produced by Gigi Dement
Directed by Shandor Garrison
Cinematography by Tony Burns
Art Direction by Alina Uzlov
Food Styling by Rebecca Jurkevich
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Try this very simple carbonara recipe, Basically-style!
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Bon Appétit’s Brad Leone is back for episode 66 of It’s Alive, and this time he’s making an open-face tomato sandwich. Join Brad as he fires up the grill, blisters some Flavor Bombs, and tries to remember the name of that one song that goes “la la la lala laaaa la laaaa.” Make sure your permission slip has been signed because we’re also going on a field trip to Michigan to see how tomatoes are grown and harvested in a greenhouse environment.
Filmed on 2/24/20 and 3/10/20
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Jake Johnson shows us his go-to grilling methods.