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Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
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When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.
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From carne asada to perfect veggie burgers, this collection of grill recipes has something for everyone at your cookout.
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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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No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.
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We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.
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For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.
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Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?
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techniques
Fire it up! These are the most over-the-top grills on the market.
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Who said you have to stop grilling when summer is over? No one. These are our favorite fall grilling recipes.
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Classic grilled chicken gets updated with an easy, healthier barbecue sauce.
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’Cause it’s actually way dorkier to look ill prepared.
Carla Lalli Music
techniques
Before you start chillin', make sure you're not making any of these grilling safety common mistakes.
Rochelle Bilow
Shopping
They probably have everything they need—but here’s the stuff they want.
Tiffany Hopkins
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Sponsored: Six brilliant ideas for upping your grill game.
Reynolds Kitchens
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These grills are worth lighting up.
Emily Farris
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You better not be grilling with just one heat. And remember to hydrate.
Alex Delany
Videos
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Join professional chefs Chris Morocco, Jessie YuChen, Susan Kim, Rachel Gurjar, Chrissy Tracey, and Harold Villarosa in the Bon Appétit Test Kitchen as they demonstrate the correct way to perform 6 potentially dangerous cooking tasks. With sharp blades and open flames at every turn, take it from the pros and use these tips to stay safe in the kitchen.
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“It's been about two years of construction…six months of conceptualization of menu. In 24 hours we'll know whether we've accomplished it.” Join Ari Kolender, chef and partner at Queen Street in Los Angeles, for a day behind the scenes as he prepares to open his Charleston-inspired raw bar and grill for the very first time. “This has been ours by ourselves for over two years, and we're about to give it away.”
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Join Brad Leone and Andy Baraghani in Brad's backyard as they grill "garbage fish." Don't be turned off by the term; it refers to bycatch, fish unintentionally caught while targeting other species. Brad picked up some bluefish and porgy, which are historically considered bycatch, to grill into a delicious meal.
Read More: How to Grill Fish, Whole or Filleted
Read More: How to Grill Fish, Whole or Filleted
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Watch as food and lifestyle expert Sarah Copeland creates a casual and stylish BBQ celebration for friends to enjoy outside—inspired by Crate and Barrel.
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There’s nothing that tastes quite like fresh fish and calamari grilled over super-hot coals, especially when those coals are white binchotan. Chef Bryce Shuman of Betony shows the Brothers Green the way.
Read More: How to Grill Fish, Whole or Filleted
Read More: How to Grill Fish, Whole or Filleted
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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.