Issue 157

Secrets of the Grill: Steak

Secrets of the Grill: Steak

By CRAIG KOKETSU
Secrets of the Grill: Ribs

Secrets of the Grill: Ribs

By STEVEN RAICHLEN
Ultimate Grilled Cheeseburger

Secrets of the Grill: Burgers

By NATHAN MYHRVOLD
Pitcher Perfect: Summer Cocktails for a Crowd

Pitcher Perfect: Summer Cocktails for a Crowd

By KELLIE EVANS
corn

Secrets of the Grill: Corn

By ELIZABETH KARMEL
Party Out Back: East Coast vs. West Coast Grilling

Party Out Back: East Coast vs. West Coast Grilling

Pure Flavor

Pure Flavor

By JOHN MARIANI
8 Ways to Skewer Kebabs

8 Ways to Skewer Kebabs

Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)

Secrets of the Grill: Kebabs

By JULIYA MADORSKAYA
Garlic and Flame

Garlic and Flame

By TODD COLEMAN
Art of the Parrilla

Art of the Parrilla

By SHANE MITCHELL
How to Grill Indoors

How to Grill Indoors

Cook It Right

Cook It Right

By VITALY PALEY
Shaping Kebabs

Shaping Kebabs

How to Cook on a Grill

How to Cook on a Grill

Grilled Porterhouse Steaks with Garlic and Miso

The Japanese Grill

By TADASHI ONO
Yakitori Style: Japanese Grilling Tools

Yakitori Style: Japanese Grilling Tools

Black Gold

Black Gold

By SEAN REMBOLD
Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)

Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce)

Watermelon Cooler

Watermelon Cooler

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