Links To The Best Food And Drink, Websites And Other References

In this section I have attempted to create a guide to quality food and cooking info on the net. Why send my readers elsewhere? In fall 2009, when Conde Nast announced it was pulling the plug on Gourmet magazine, Christopher Kimball, then publisher of Cook’s Illustrated, a competitior of Gourmet, wrote a thoughtful op-ed in the New York Times on its demise. He blamed free content on the net and the advertising business model that keeps it alive, and argued for the subscription model his site uses. He said “Google ‘broccoli casserole’ and make the first recipe you find. I guarantee it will be disappointing. The world needs fewer opinions and more thoughtful expertise…”

So I Googled “broccoli casserole” and the very first recipe was in Cooks.com (not related to Cook’s Illustrated). Cooks.com is a humongous recipe database and it had 395 (!) broccoli casserole recipes contributed by, well, anyone. The very first recipe, by someone identified only as “CM” called for “sliced chicken” to be placed in the bottom of the casserole and the rest of the ingredients go on top. Then it said “brown on the top third shelf in a 350°F oven for about 15 minutes or until nicely golden.” It doesn’t say if I’m to use bake or broil, but I’m here to tell you, if you use raw chicken, 15 minutes on either setting is not likely enough time to kill salmonella, rampant in raw chicken nowadays. You could be more than “disappointed” in the first recipe you find, as Kimball predicts. You could be serving everyone a nice case of food poisoning.

I randomly clicked on some of the other recipes. A few looked like they might be pretty good. But many had confusing ingredients lists, failing to specify what kind of cheese, and other recipes had sketchy instructions. The latest thing is “crowd sourced” recipe sites like Foodista and the recipes section of Wikia.com. Anyone can edit any recipe they want. The theory is that the wisdom of the crowd will produce something better than any individual can. It works fairly well on Wikipedia.com, an online encyclopedia. So, if I hate cilantro, I can whip through the site removing cilantro willy nilly. If I like spicy food, I can add a splash of hot sauce to everything. It I work for Velveeta, well, you get the picture. These are new sites, so only time will tell if they produce anything useful, but I am skeptical.

Real recipe writing is hard work and it takes experience. It can take a dozen attempts to get it right. Adjust one ingredient and you probably have to adjust others. After you get it down you have to explain each step so there is no ambiguity. A serious food writer lives in fear of ruining somebody’s meal with an imprecise instruction. So where are those serious food writers and tested recipes?

Google uses a computer program to determine its rankings and far too many of the goods sites are buried. Most of the time it is pretty good. But when it comes to food, Google and the other search engines are bringing us quantity, not quality. So it is left to me to bring us quality.

If you want us to add a site, please read our links policy first.

amazingribs.com link policy

Our Links Policy

By:

Meathead

This website is all about serving people who love food and drink. I carefully select links that I think meet the needs of my visitors. I spend a lot of time selecting links and writing about them.

Barbecue, Grilling, And Judging Classes

By:

Meathead

Barbecue and judging classes are a great way to learn from the masters. There are many across the nation.

Best Food, And Cooking Websites, Blogs, And References

By:

Meathead

The web is brimming with sites devoted to food and cooking covering everything from recipes, to politics, to humor. There are references where you can look up a strange ingredient, searchable databases, sites dedicated to gluten free cooking, Korean cooking, you name it.

Some Great BBQ Websites, Forums, And Broadcasts, Because There’s No Such Thing As Too Much Barbecue

By:

Meathead

Guide to the best barbecue websites and best barbecue forums, message boards, discussion groups, and mailing lists.

Where To Buy Barbecue Stuff: Retailers In The United States and Canada

By:

Meathead

If you're looking for a new grill or smoker you've come to the right place! Here's a list with links to BBQ equipment sellers both online and on the street.

Building Your Own Grill Or Smoker

By:

Meathead

Here's tips and links to help the do it yourself build a grill or smoker.
red wine glass

Buying Guide to Wine, Beer, and Spirits

By:

Meathead

According to the Chicago Tribune, the oldest written recipe in the world was for making beer. It was written on a clay tablet in Mesopotamia, now Iraq, in about 2000 BC. Here are some good buying guides and resources for info about wine, beer, and spirits...

Accredited Cooking And Management Schools

By:

Meathead

Want a career in the culinary arts or restaurant management? There are many cooking schools, but only a few are accredited and degree granting. Here are some.

Building Your Own Grill Or Smoker

By:

Meathead

Here's tips and links to help the do it yourself build a grill or smoker.

Buying Guide to Wine, Beer, and Spirits

By:

Meathead

According to the Chicago Tribune, the oldest written recipe in the world was for making beer. It was written on a clay tablet in Mesopotamia, now Iraq, in about 2000 BC. Here are some good buying guides and resources for info about wine, beer, and spirits...

Best Food, And Cooking Websites, Blogs, And References

By:

Meathead

The web is brimming with sites devoted to food and cooking covering everything from recipes, to politics, to humor. There are references where you can look up a strange ingredient, searchable databases, sites dedicated to gluten free cooking, Korean cooking, you name it.

Accredited Cooking And Management Schools

By:

Meathead

Want a career in the culinary arts or restaurant management? There are many cooking schools, but only a few are accredited and degree granting. Here are some.

Where To Buy Barbecue Stuff: Retailers In The United States and Canada

By:

Meathead

If you're looking for a new grill or smoker you've come to the right place! Here's a list with links to BBQ equipment sellers both online and on the street.

Barbecue, Grilling, And Judging Classes

By:

Meathead

Barbecue and judging classes are a great way to learn from the masters. There are many across the nation.

Some Great BBQ Websites, Forums, And Broadcasts, Because There’s No Such Thing As Too Much Barbecue

By:

Meathead

Guide to the best barbecue websites and best barbecue forums, message boards, discussion groups, and mailing lists.

Hot Dog Links

By:

Meathead

Here are links to some of our favorite hot dog websites.

Our Links Policy

By:

Meathead

This website is all about serving people who love food and drink. I carefully select links that I think meet the needs of my visitors. I spend a lot of time selecting links and writing about them.

Published On: 7/1/2019 Last Modified: 7/14/2021


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GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Finally, A Great Portable Pellet Smoker


Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review