Grilling

June 13, 2013

Great grilling with 3 tricks to tender, tasty beef

BY W. WAYT GIBBS Associated Press You don’t have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a […]

May 30, 2013

Making your grill (or broiler) shine this summer

BY W. WAYT GIBBS Associated Press Compared to other basic cooking techniques, grilling is hard: the temperatures are high, timing is crucial and slight differences in the thickness or wetness of the food can dramatically affect how quickly it cooks. Bad design choices by equipment makers—kettle-shaped grills with black interiors, for example—make it harder still. […]

May 16, 2013

Why food goes from almost done to overdone so quickly on the grill

BY W. WAYT GIBBS Associated Press Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then it’s as if time accelerates, and they blow past toasted to burnt in the time it […]

July 3, 2012

For a Great Summer Feast, Cook Ahead, and Bring Extra Fat

Summer feasting can be great fun, but it poses a number of challenges for the cook. You may find yourself in an unfamiliar kitchen or even cooking at a park, on the beach, at a campsite in the woods, or in a friend’s backyard. The grill at hand may lack some of the features of […]

Stay in touch

Sign up to stay up-to-date with everything Modernist Cuisine.

Sign Up
css.php