How to Grill Everything This Summer

Game changer.

Plant-based meats and links cook on the grill very similarly to their traditional counterparts, meaning there’s very little learning curve.

The chemistry of cooking over an open flame.

From kohlrabi to rutabaga, parsnips to sweet potatoes, here are the vegetables that should take pride of place on your grill this summer.

Grilled watermelon is delicious on its own but becomes even more exciting when you play around with toppings.

The secret lies in an old barbecue trick.

Be it as a marinade or a sandwich topping, the right sauce can really enhance the flavor of just about any of your BBQ favorites.

A selection of recipes, mostly for the grill to celebrate America’s birthday.

Serve it as a main course with cole slaw and warm bread on the side, but it also makes for a unique side dish if you’re not yet ready to embrace a meat-free cookout.

Chef Meherwan Irani’s marinade for these chicken skewers achieves the perfect balance of yogurt, lime, and spices.

This summer, add grilled fruit kabobs to your barbecue spread. Grilling fruits caramelizes the natural sugars in them for a sweet, easy and healthy dessert.

There are plenty of ways to make this outdoor cooking season your best yet.

Tips from Chicago’s most deft seafood cook, chef Erling Wu-Bower.

It could hardly be easier to make.

Halloumi is a non melting cheese that is similar to Queso Para Frier. In flavor, it’s somewhere in between feta and mozzarella.

From Beyond Meat to Field Roast, Impossible Foods to Morningstar Farms and Tofurky, ranking vegetarian-friendly hot dogs, from best to worst.

Make this chicken Caesar salad sandwich at your next grilling party.

If you plan to grill often experts suggest taking some small steps to make a big difference in lowering your exposure to compounds that are tied to cancer.

Make the most of your warm-weather shindigs, no matter the size of your living space or wallet.