12 Best Grilled Shrimp Recipes

Who said hamburgers, hot dogs, and steaks were the only things worth breaking out the grill for? Even delicate proteins like shrimp can (and should) be cooked on the grill. From spicy, pineapple-topped shrimp tacos to updated classics like garlicky sca…

Who said hamburgers, hot dogs, and steaks were the only things worth breaking out the grill for? Even delicate proteins like shrimp can (and should) be cooked on the grill. From spicy, pineapple-topped shrimp tacos to updated classics like garlicky scampi and New England-style shrimp rolls, we’ve got you covered.

Grilling adds a smoky flavor to whatever dish you’re making, but that’s not even the best part: You get to enjoy the great outdoors while you cook, even if that just means hanging out in your backyard. After all, summer isn’t over yet.

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The Best Gas Grills, According to Experts That Actually Use Them

Confession time: When it comes to grilling, I’m a total novice. Make no mistake, I know my way around a kitchen and love cooking for my inner circle, but grilling? The closest I’ve gotten to the real deal is plating the freshly charred burgers my dad w…

Confession time: When it comes to grilling, I’m a total novice. Make no mistake, I know my way around a kitchen and love cooking for my inner circle, but grilling? The closest I’ve gotten to the real deal is plating the freshly charred burgers my dad whipped up—until now, that is. My fiancé and I recently moved into an apartment with a shared backyard, and we are ready to invest in a grill for our newfound space. (I can picture it now: inviting all of our friends over for charred rib eye and veggie kebabs…did anyone else just get really hungry?)

As a barbecue beginner, I’m looking for something that is easy to use and that will deliver delicious results. So what better way to get started than with a gas grill? Known for their ease and efficiency, gas grills heat up quickly, cook food in a snap, and are a breeze to clean up later. And since they emit less smoke than charcoal grills, I won’t have to worry about ingesting all those excess fumes.

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How to Grill the Juiciest-Ever Chicken

We’ve reached the time of year when we’re making every excuse to spend time outside and away from hot kitchens. In my family, summer dinners often revolve around grilled chicken thighs marinated in a combination of herbs, lemon juice, and olive oil. Gr…

We’ve reached the time of year when we’re making every excuse to spend time outside and away from hot kitchens. In my family, summer dinners often revolve around grilled chicken thighs marinated in a combination of herbs, lemon juice, and olive oil. Grilled chicken is a great way to feed family and friends something nourishing (and delicious!) without spending too much time hovering over a hot stove, which we’re all about.

Out with the bland chicken of your nightmares, and in with juicy, flavorful breasts and thighs. From the best cuts to buy for summer grilling to marinade recommendations to how to make sure your chicken is actually done, here are your best tips for grilling chicken.

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The Best Charcoal Grills for Your Next Cookout

I remember it like it was yesterday: My fiancé (then boyfriend) and I went to the Poconos with some friends a few years ago. Since our rental house had a charcoal grill, someone started to barbecue some steaks—and they were delicious. Charred on the ou…

I remember it like it was yesterday: My fiancé (then boyfriend) and I went to the Poconos with some friends a few years ago. Since our rental house had a charcoal grill, someone started to barbecue some steaks—and they were delicious. Charred on the outside, but juicy inside? Yes, please. “Charcoal grills make everything better,” my fiancé said as the group scrounged for seconds. Turns out, he’s not the only one who recognizes the power of the charcoal grill; this option is a must-have among grilling enthusiasts and pitmasters alike.

If you aren’t a grill master, the mere thought of a charcoal setup might seem a little intimidating. After all, you can’t regulate the heat as quickly as with a gas grill. “People cite convenience as the reason to use a gas grill,” says Andrea Chesman, author of The Vegetarian Grill. “But once I learned how to dependably light charcoal using cardboard egg cartons for kindling and a chimney, I knew I could have a hot fire in 30 minutes, which is generally the time needed to prep all the ingredients.”

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The Best Grills, According to Pros & Pitmasters

Whether you live somewhere warm and sunny year-round or are looking to make the most of your summer, I think we can all agree that a grill is one of the most (if not the most) prized outdoor essentials. Sure, you can try to re-create the deliciousness …

Whether you live somewhere warm and sunny year-round or are looking to make the most of your summer, I think we can all agree that a grill is one of the most (if not the most) prized outdoor essentials. Sure, you can try to re-create the deliciousness inside with a grill pan, but your veggies, chicken, and hot dogs just won’t have that same char factor. (Unless you want to trigger your smoke detector—trust me, I’ve been there.) While a grill is an undeniable must-have, finding the best one for your space, budget, and arsenal of recipes can be overwhelming.

That’s why we tapped six grilling experts to share their favorites. As chefs, authors, pitmasters, and bloggers, these pros don’t look at grilling as just a fun pastime; it’s an art. Not only do they use their grills for just about everything (pizzas, steaks, veggies—you name it, they grill it), but they also know that the smallest features can set a grill apart from the rest. Go ahead, take a look at their go-to options. And once you’ve found the model that matches your needs, don’t forget to pick up some smokin’ grill accessories.

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A Step-by-Step Guide to Making Easy BBQ Sauce

There are, approximately, 185,573,202 bottles of store-bought barbecue sauce available at the grocery store and no, that’s definitely not an exaggeration. Most are a generic version of Kansas City-style sauce—thick with a viscosity that’s far closer to…

There are, approximately, 185,573,202 bottles of store-bought barbecue sauce available at the grocery store and no, that’s definitely not an exaggeration. Most are a generic version of Kansas City-style sauce—thick with a viscosity that’s far closer to ketchup than vinegar and sweet, most likely thanks to brown sugar, honey, or both. And yes, there are variations like smoky or spicy (or, again, both!). There are a lot of delicious brands of grocery-store barbecue sauce (read our ranking of the best ones here) and they’re great for backstock or picking up at a pinch. But what I love (almost) as much as a plate of pulled pork sandwich with a side of mac & cheese and cornbread is homemade barbecue sauce, preferably one that I can smother on said sandwich.

So I read the back of dozens of bottles of barbecue sauce (because reading 185 million bottles would simply be too many) to determine what components were essential to a classic Kansas City-style sauce and which were optional. Most started with a tomato base—specifically tomato purée, so that you get a really smooth texture (who’s ever heard of chunky barbecue sauce, anyway? If you have, we need to talk. I have questions.)

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7 Best Barbecue Cookbooks for Your Summer Reading List

For me, June always signaled the last day of school and thus, pure and unadulterated freedom. The “Hallelujah” chorus sang in my mind as I ran out the front doors of my elementary school and into the arms of my parents, who were waiting to pick me and …

For me, June always signaled the last day of school and thus, pure and unadulterated freedom. The “Hallelujah” chorus sang in my mind as I ran out the front doors of my elementary school and into the arms of my parents, who were waiting to pick me and my sister up for a celebratory dinner. Our summer reading list was clutched in my hands—the requirements are now lost on me some 15 to 20 years later, but the idea was that you had to read at least part of the list, circulating through a few different genres, and report back on them to your new teacher the following year.

Now that school’s (almost) out for summer in most parts of the country, we're commencing the best weeks of the year with a more grown-up reading list: the essential barbecue cookbooks to study while your smoker is working its magic. For hot and sunny days, start your smoker at twilight and by dinner the next day, you’ll be feasting on succulent smoked meats.

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Summer Is All About Pork Ribs

Ever since that Chili’s ad campaign debuted in the late 1980’s—you know the one I’m talking about, the one that worms its way into your head for days—baby back has been the rib of choice for many meat-loving Americans. This means that they can be hard …

Ever since that Chili’s ad campaign debuted in the late 1980’s—you know the one I’m talking about, the one that worms its way into your head for days—baby back has been the rib of choice for many meat-loving Americans. This means that they can be hard to get at the market, especially during grilling season, and priced as such. The good news is that there is a tender market of ribs beyond baby back ribs that’s waiting to be devoured. You have options and all of them are just as delicious, even if they don’t have their own catchy theme song. Let's break it down:

What Are Baby Back Ribs?

Baby back ribs lay over the pork loin, which is one of the most tender parts of the animal—when you eat a bone-in pork chop, that bone is a baby back. Their location on the animal is one of the reasons they are so highly regarded; compared to other muscles on the animal’s body, the loin doesn’t get much work, which means that the meat on your baby backs is very tender (it’s the same reason why filet mignon meat is prized for its tenderness; it comes from an easygoing part of the cow). It also means that they don’t need much fussing over before grilling, so you can keep their preparation as simple as you want—even a basic salt and pepper rub will do. The leanness of baby back ribs makes them less conducive to long, slow braises or smokes than our other rib choices, because they don’t have a layer of fat to protect them from drying out. For quick, easy grilling, they’re your best choice, but not your only choice.

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For Restaurant-Quality Meals on A Budget, Fire Up the Grill

Nickel & Dine is a budget column by Rebecca Firkser, food writer, recipe developer, and expert budgeter. This time, Rebecca is teaming up with our friends at Walmart to share tips for easy summer entertaining, featuring her signature flavor-packed,…

Nickel & Dine is a budget column by Rebecca Firkser, food writer, recipe developer, and expert budgeter. This time, Rebecca is teaming up with our friends at Walmart to share tips for easy summer entertaining, featuring her signature flavor-packed, time-saving recipes plus a few of her must-have hosting items from Walmart—order ‘em online for pickup or delivery.


When a perfectly grilled steak or vegetable dish is laid in front of you at a restaurant, it seems to hit all the senses at once. You listen to the sizzle while admiring the crosshatch marks on the steak or charred bits of wrinkly skin on the eggplant. As you inhale that smoky scent, you dig in—it cuts with barely any effort. And then the first bite, bearing a thousand layers of flavor from time directly over a flame. That contrast between scorched exterior and buttery interior simply couldn’t have happened in a skillet alone. Here’s a secret: This symphonic experience has less to do with the restaurant or expensive ingredients than it does with the tool, and you can very easily get any style of grill, at any price point, to suit your lifestyle and achieve restaurant-quality results right at home.

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The Absolute Best Way to Make Cheeseburgers

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackl…

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles cheeseburgers.


At 1500 West Colorado Boulevard in Pasadena, California—an otherwise unassuming corner—if you look down at your feet, you might be surprised to find a plaque that reads as follows:

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