Pre-cook thick cuts of meat in the oven or microwave, then finish on the grill to shorten grill time. Transfer food immediately and cook thoroughly (165 degrees for poultry, 160 for beef). Avoid ...

Never end up with dry or burnt-on-the-outside, raw-on-the-inside chicken again. Chefs share common grilled chicken pitfalls — ...

Get ready for sizzling meat prep like you’ve never seen—juicy cuts, bold seasoning, and epic portions. This is the kind of ...

Most Americans don’t realize that grilling meat can produce cancer-causing compounds like HCAs and PAHs. Learn what the risks ...

If there is one cooking technique that yields the most successful cooking-from-frozen outcome, it's braising. Not only does ...

The summer grilling season is here, and that could mean more over-cooked hamburgers, burnt bratwurst and scorched steaks. But ...

“Ideally, you have to treat the surface of the meat one way and the interior of the meat another way,” Goldwyn said. If you cook a steak only on direct heat, you’ll definitely get a crust ...

That tasty serving of grilled beef, chicken or fish may come with another unwelcome health concern. Evidence already shows cooking meat at high temperatures can cause potentially cancer-causing ...

Pre-cook thick cuts of meat in the oven or microwave, then finish on the grill to shorten grill time. Transfer food immediately and cook thoroughly (165 degrees for poultry, 160 for beef). Avoid ...

Pre-cook thick cuts of meat in the oven or microwave, then finish on the grill to shorten grill time. Transfer food immediately and cook thoroughly (165 degrees for poultry, 160 for beef). Avoid ...

Pre-cook thick cuts of meat in the oven or microwave, then finish on the grill to shorten grill time. Transfer food immediately and cook thoroughly (165 degrees for poultry, 160 for beef). Avoid ...