How To Cook: The Grill

Issue: September 30, 2007

Whether it's hot dogs on a hibachi or rib eyes on a luxury grill, cooking in the open air continues to be a favorite summertime activity in America. The beauty of outdoor grilling—besides avoiding an overheated kitchen in the middle of summer—is that this cooking method imparts smoky flavors that you can't get from a conventional oven.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories