Epicurious

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

"This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider." —Dawn Perry, senior food editor

Can't find favas? Double up on peas. No pea shoots? Use mĊche or baby spinach instead.

Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Make sure to buy whole squid; precut rings will slip through your grill grate.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Toss together just before serving to prevent wilting.