No fancy smoker? No problem. We explain how to transform your kettle grill into a backyard maker of smoked ribs, salmon, turkey, chicken, and so much more.
Expert advice on how to talk to your butcher, what cut of beef to select, how to grind it, and whether you should dare consider freezing ground beef.
A scandalously underutilized kitchen trick that’ll save you money at the store and earn you accolades at the table.
Now that it’s safer to responsibly gather outdoors, summer entertaining returns. These recipes and suggestions will help you keep it casual and pull it off with ease if you’re out of practice.
David explains his 6-step approach to selecting the ripest, juiciest, sweetest watermelon possible. Works like a charm each and every darn time.
Here are 12 grilling tips from our recipe testers that’ll save you time, hassle, and frustration and ensure your every grilling venture exceeds your expectations.
Rhubarb’s season may be ephemeral. But that doesn’t mean your enjoyment of it has to be. Here’s how to ensure you have access to rhubarb’s pleasantly puckery smack all year long.
Sometimes, the best part of a cheesecake is actually cheese. Lovely for those of us who prefer something more savory instead of sweet at weddings or, heck, any occasion.
If, unlike us, you don’t find yourself going through pure maple syrup at a dizzying rate, then you might be wondering the best way to store it so you don’t waste a single, perfect amber drop.
David becomes sugar daddy to the local hummingbirds by keeping his feeders topped off with a simple syrup of very kind-hearted proportions.