BBQ & Grilling Technique And Science

Good cooking needs more than good recipes. The best chefs understand "why" as well as "how" and they have developed tricks and techniques that can make major differences in the outcome. Here is more of the science behind cooking and some of our favorite tips and tricks that make cooking easier, and the outcome better.

The Science of Knives

By Dave Joachim

Before you drop serious cash on a knife, bone up on what distinguishes a good knife from a great one. Different metals, shaping techniques, and manufacturing technologies all influence how a knife sharpens, dulls, feels in your hand, and holds up over the long haul. Here's what goes into making a great knife. read more

Pizza Perfection: Everything You Need Know

You want to make the best pizza? Here's what you need to know from thin crust to deep dish, Naples to Rome, Detroit to New York, baking stones to steels, grills to pizza ovens, reliable dough recipes to the best topping combinations, and everything in between. read more

How to Tailgate Like a Pro

By Dave Joachim

Tailgating can be as simple or as fancy as you want it to be. Here's your ultimate guide to the gear, the recipes, and the planning tips that will make your next party in the parking lot the best ever. read more

Salting, Brining, Curing, And Injecting

Salting and brining can significantly improve your cooking. Salt is unlike any spice and herb in the house physically and chemically, and it behaves in strange and wonderful ways when applied properly to food. Don't overdo it. When used judiciously it can seriously amplify flavor. read more

Grill And Smoker Setup And Firing Up

It all starts with how you set up your grill and smoker. The secret is to have temperature control, and for grills, that almost always means using a 2-zone setup. For smokers, the secret is to get a small hot fire that makes clean "blue" smoke rather that billowy white smoke. read more

Safety And Health

Hundreds of thousands of Americans alone are sickened every year by their food, and some even die. Thousands more are hurt by knives, wire brush bristles stuck to meat, burns and other hazards around the grill. Here's an overview of the hazards and how to reduce the risk read more

Ingredients, Glossaries

By Meathead Goldwyn

Garbage in, garbage out. So true of cooking. The qualityof ingredients is paramount to quality dining. And there are subtle but important differences among salts, vinegars, oils, flours, and so on. In this section we will try to explain the differences. read more

Sous-Vide-Que Marrying The Grill, Smoker, And Sous Vide

Sous-Vide-Que combines the best of three great cooking methods, grilling, smoking, and sous vide. The results are incredibly tender, juicy, and tasty. read more

Frying Is Best Done On The Grill!

Frying is a project for your grill. If you do it on your grill, who cares if there are spatters, smoke, and there is no smoke alarm. Here are some articles and recipes that will show you how to make great fried chicken, onion rings, and more on your grill. read more

Why You Need To Start Griddle Grilling

By Paul Sidoriak

Cooking on a hot griddle, flattop, or plancha is a great way to get an all-over flavorful sear. And it is fun! read more

More Cooking Science And Mythbusting

You may have thought you left chemistry and physics behind in school, but everytime you set foot into the kitchen, you launch chemical and physical reactions. Understanding what happens when heat hits meat is what will allow you to become a better cook. If you are the type who asks "why" this section is for you. read more

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