Getting your Trinity Audio player ready... Smoke is a flavor. So is char. However, when we grill to cook, I believe that by and large we attend to these two less as flavors and more as either an aroma ...

If you're only eating cabbage in coleslaw, you're missing out! Grilled cabbage is the secret to transforming the crunchy ...

I've tested every trick for grilled eggplant—this simple method finally gave me the creamy, smoky slices I was after. To get grilled eggplant that's silky and smoky—not spongy or leathery—slice it ...

We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Maki Yazawa Maki Yazawa uses her professional culinary experience to ...

These five easy recipes and tips turn savory charred vegetables into fresh, filling main dishes. By Ali Slagle When the summer sky softens and the grill’s embers flicker, dinner anticipation builds — ...

We've all got the backyard barbecue stereotype firmly in our minds: Dad's out back stoking the flames with a can of beer in one hand and charcoal lighter fluid in the other. Naturally, he's preparing ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Cauliflower is ...

Grilling vegetables on an open flame in the great outdoors can complement that pork chop you are barbecuing alongside it, but the vegetables can also fly solo as a delicious centre-of-the-plate ...

To get grilled eggplant that's silky and smoky—not spongy or leathery—slice it into half-inch rounds, brush it with seasoned oil before and after grilling, and salt it at the right time. I've ...

When the summer sky softens and the grill’s embers flicker, dinner anticipation builds — especially when vegetables are what’s over the coals, curled in smoke. As their colorful outsides singe and ...