At Lifehacker, we consider every day of the year to be International Burger Day. But May 28 is the official day of celebration for burger connoisseurs. To make the occasion, we've assembled some of our tastiest burger posts for you to snack on. Whether you want to know how to make your own McDonald's special sauce or revisit the colon-throttling horror of the "Colonel's McWhopper", you'll find it all here.

During any weekend dinner party or barbecue night you can almost guarantee it: Somebody is going to bring a bowl of terrible coleslaw to your home, and you're going to have to pretend you like it.

Your BBQ: it's the quintessential outdoor cooking vessel, and yet it can be so much more. From cleaning your BBQ to upgrading its features, here are some of the best tips and hacks we've seen to maintain your BBQ and take it to the next level.

Every non-meat eater knows how limited the options can be during a barbecue. But next time, you aren't going to be stuck with a dry Boca burger or the leftover veggies from kabobs. No, this year you're going to chow down on vegetarian pulled "pork" -- and you're going to enjoy it. All you need is one key ingredient: Jackfruit.

Like boxed wine, canned wine is looked down upon by wine snobs, but that shouldn't stop us regular folks from enjoying it. Canned wine is actually a much more convenient option for all your outdoor drinking than bottled, or even boxed, wine.

You've probably seen king oyster mushrooms, also often called king trumpet mushrooms, before at your local Asian grocery, but you might not know exactly what they're good for.

Here in Australia we love a good, juicy T-Bone, rump or sirloin -- but did you know there are many more cuts beloved in other parts of the world? From the Onglet or "Butcher's Cut" to the Flat Iron and Skirt Steak, there are tons of cuts available to match every barbecue occasion. In this guide, we look at 23 different cuts of beef in detail and explain everything you need to know about cooking the perfect steak.

An egg carton is probably the simplest, most elegant and compact way to fire-start your charcoal grill. This video breaks down the procedure.

Before the advent of electricity, there were no refrigerators or deep freezers. There were no gas grills or microwave ovens. There were smokehouses! Food smoking is one of the oldest methods used to cook and preserve meat and it isn’t going anywhere. If you're keen to create your own smoked delicacies here are some tips to get you started.

Some people will tell you that lifting the lid to peek at your ribs, beef brisket, or other slow-cooking barbecue will add 15 minutes to your cook time. But according to a barbecue and grilling expert, that's not the way it works.

Summer is here and there's plenty of opportunity to fire up the grill. If you do, these burger and meat grilling, grill cleaning, and other cooking tricks will help you plan and cook the perfect warm weather, outdoor meal.

Want to try smoking some barbecue but don't want to shell out for a meat smoker? You can make a relatively decent smoker with little more than cardboard box. Of course it won't be quite as effective as the real deal, but it's a fun experiment.

Beer can cabbage is a delicious beer-steamed entree that's perfect for winter barbecues. It's a great option for your veggie friends, but it's also just a really tasty way to cook cabbage.

Skewers are delicious and easy to make, but good ones can be pricey, and you want ones that are easy to work with. Not any old bamboo stick will do. Here's what to keep in mind when buying skewers for your next cookout.

Grilling meat like sausages can be tricky -- you want that delicious caramelization on the outside, but still want juicy, succulent meat inside. The Kitchn has a simple solution: poach your sausages before throwing them on the grill. It's key to keeping them juicy and getting a perfect char every time.

When the temperature drops and you aren't barbecuing outdoors any more, it's time to prepare your barbecue for a few cold months under cover. Here's how to make sure it will be primed and ready to fire up in the spring.

Skewers and kebabs are easy to make, and assembling them isn't hard, but anyone who's poked themselves on a skewer knows it can still suck. Luckily, all you need to speed up the process (and make it safer) is an onion -- one you may be using anyway.

Smoking meats is a great way to inject complexity and flavour to the cheapest of cuts. If you're looking to host a different kind of barbecue, this infographic explains the process for a variety of cooking surfaces.

Getting into barbecuing starts with the right equipment. When you're looking for the best tongs to go with your grill, Cook's Illustrated suggests you pay attention to three big things: length, strength, and grip.