Plant-based meats and links cook on the grill very similarly to their traditional counterparts, meaning there's very little learning curve.

Using the "pot-in-pot" technique allows you to create multiple components of a dish at the same time.

From buns to toppings and everything in between, these burger recipes will satisfy meat eaters and plant-based diners alike.

Big Mac superfan Don Gorske of Fond du Lac, Wis., has missed only a few days in the past half-century.

For grilled fruit cocktails, try charring lemons, grapefruit and pineapple for richer and smokier juices.

Peeling and deveining shrimp yourself is simple and can save you money. This video tutorial will show you how.

This make-ahead poached salmon and Napa cabbage gets a flavor boost from zippy, bright citrus-miso dressing.