The Recipezaar website was bought by Scripps Network in 2007 and became Food.com. See below for a more complete history and how to find Zaar recipes.

History of Recipezaar

1999: Two ex-Microsoft technologists and a husband-and-wife team, Gay Gilmore and Troy Hakala, created Recipezaar.

2007: Scripps Network bought the recipe site for $25 million. At the time Recipezaar was generating 30 million monthly page views on 2.5 million uniques. Gilmore and Hakala remained at Recipezaar as part of the deal but quit three months later.

2010: Scripps changed the domain name from Recipezaar.com to Food.com.

2017: Scripps Network changed the domain name again to GeniusKitchen.com which was intended to be a "multiplatform digital-media brand aimed at young adults (ages 21-35) who are passionate about food, cooking and culture."

2019: Scripps again reversed course and shuttered the Genius Kitchen brand and returned to using Food.com as the domain.

How to Find Recipezaar Recipes

Maybe you weren't aware, but Kittencal ended up creating RecipeZazz.com for those members who wanted all those old features back. That was back around 2011 or 2012. Her and her partners worked on it and grew a very helpful and loyal community there for the last 10+ years.

Many people still miss their Zaar account and all the wonderful recipes they collected. While you can't get that there are still ways to find Zaar recipes. Here are a few ways.

1. Search Food.com. The Zaar recipes were moved to food.com and can still be found today, if you know what you're looking for. Here are a few ways.
   1. Search by the recipe name.
   2. Search by the user name: The original recipe submission is credited to the Zaar user who posted it. Looking at a users profile where the activity is pre-2010 indicates that the user and recipe came from Zaar. Food_Lush and Kittencal are good examples of an old Zaar account with recipe submissions.
   3. There are also numbers at the end of the URL. The lower the number the more likely it was a Zaar recipe.
2. Search the Wayback Machine: The wayback machine archives websites over time. It's clunky and a specific recipe/url isn't always in their database but some can be found.
3. Check out this Pinterest account with a collection of Zaar recipes.

You can also check out Recipezaar's Twitter account which is still live although no posts since 2010.

Examples of former Recipezaar recipes now on Food.com

• Homemade Poultry Seasoning - 23966
• Kittencal's Famous Caesar Salad - 116849
• "One Bowl" Perfect Pound Cake - 26835

Why I Love(d) Recipezaar

This was published in 2009 when the Recipzaar site was still live.

If you've read my About page, then you're pretty much caught up on my personal life as well as the history of how I came to love cooking.  I told you how I watched FoodTV to learn different techniques, discover great recipes and learn valuable tips - but I neglected to mention the other major influence during this time of my life: Recipezaar.

I stumbled upon 'zaar quite by accident one chilly winter evening.  I needed a recipe for soup and was coming up zilch.  I didn't have many ingredients in my cupboard and it was beginning to look as if I'd never find the recipe I was looking for. 

Then I clicked on Google's link to Recipezaar, and it was love, love, LOVE at first click.  So many recipes, so many reviews, and so much great advice for a novice cook like me. 

Games like 'zaar tag, food friends & fun, pick-a-chef, and 'zaar world tour had me hooked.  Looking up recipes by ingredient?  Being able to ask questions to seasoned chefs in the forum?  I knew it would never get better than this!

Recipezaar has gone through many changes over the past few years.  They've added new features and changed the look of the site several times.  In 2007, Recipezaar was purchased by Scripps, the company that owns Food Network, HGTV and DIY, among others. 

When I first learned of this I was not happy at all.  I was convinced that the small community feel that I - and many others - loved about our beloved 'zaar would be lost forever.  'Zaar assured us that nothing would change, not to be alarmed.  And I'm happy to say that once again they didn't let me down; there have been no noticeable changes in the way they operate, and it remains my top go-to recipe site for just about every occasion.

(Updated to add: Recipezaar no longer exists. But read on to find out why this site was so special and how the big food and recipe sites can learn from it.)

So what makes this place so darn special?  Here is a list of the top ten reasons I love it so much:

1. The Recipe Sifter Tool - need a breakfast dish with meat, that's good for kids but you don't like pork?  I just used the sifter tool and found 62 recipes for you - in about 20 seconds.  I once found a recipe for muffins using cantaloupe - that's right, cantaloupe muffins - using this tool, and they were some of the best I've ever made.  I should post that recipe here soon!  Wait, you don't need me - you've got the recipe sifter tool!
2. The camaraderie between 'zaar members.  This cannot be stressed enough.  Whenever I've needed a question answered, a recipe suggestion, or even support with something completely unrelated to cooking, my 'zaar friends have always been there.
3. The GAMES!!  There are so many of them and anyone can jump in at any time.  Sometimes I'm too busy to play (and truth be told, it's been a long time since I've had time and I miss it!), but I highly suggest taking a look around and joining in the fun.  It's a great way to make friends and expand your cooking repertoire!
4. The recipes!  There are currently 355,000 recipes to choose from!
5. The ability to review recipes.  This feature is certainly not unique to Recipezaar, but what is unique is the number of reviews you'll find.  'Zaar members take pride in their site and most members love seeing their recipes reviewed and almost always return the favor.  I've often changed the way I've prepared a recipe solely based on posted reviews, and I've picked up some great tips, too!
6. The ability to read through the most recently reviewed recipes.  I love this feature!  It's so much fun to read through what other members have recently made and if they enjoyed it.  I've prepared food I otherwise never would have, and it's really improved my cooking.
7. The ability to save my recipes in "cookbooks".  I can't possibly make all the delicious recipes I find all at once, so being able to organize them for future reference is really nice.  When I need something that's fun for kids or I'm just craving Chinese, all my favorites are right there for me whenever I need it.
8. Post photos of your recipes for everyone to admire and enjoy!  Not only that, but you can sort recipes to show only those recipes with photos first.  Nice!
9. Plan a menu, post it for public viewing if you desire, and browse other member's public menus, too.  A great way to find inspiration if you have a special dinner or event coming up.
10. Chef of the Day - formerly called Featured Chef.  Yes, that's me below in the summer of 2007 on the "cover" of Recipezaar.  I was pretty darn excited to see my mug up in lights!  It's a lot of fun to read the profile for the current Chef of the Day, and I've found some great 'zaar friends that way!

The bottom line is that you really need to check out Recipezaar for yourself.  They've been an amazing resource for me and I have a serious soft spot for them.  No matter how much experience I gain over the years to come, I know that I will always return to my 'Zaar.  Nothing else will ever compare!

Here's a picture of my most recent dinner creation from 'Zaar, borrowed from Kittencal (who always has fantastic recipes):

I'd love to hear about your favorite recipe site and why you love it!

Cooking broccoli can result in a distinctive odor you may wish to avoid, but how do you stop broccoli from smelling during the cooking process? There are a few tips and tricks you can try, but it helps to understand why the smell happens in the first place.

Basically, when you cook certain vegetables such as cauliflower, cabbage, and broccoli to a certain point, they don't release as much sulfur or the smell of sulfur as they will when the vegetables start to overcook. That is why some people pre-soak cabbage and sometimes even broccoli.

But pre-soaking does run the risk of diminishing some of the flavor, it's basically a question of how unpleasant you find the smell of cooking broccoli if it does start to reach an overcooked state. Pre-soaking isn't your only option, fortunately.

How to Stop Broccoli From Smelling While Cooking

Time is the first key to reducing the smell of cooking broccoli. While it's tempting to think only of cooking time, the freshness of your raw ingredients will definitely matter. Broccoli can stink when cooking if it isn't as fresh as it should be, so getting the freshest ingredients possible is the first step.

Overcooking: Avoid, Avoid, Avoid

Then there's that overcooking issue. When broccoli is overcooked, it begins to smell like sulfur. How do you tell if you are getting close to the end of the cooking process here?

Broccoli is essentially ready when you can pierce it with a fork. The cooking time may vary with the size of the florets but it does not take very long at all. You may find that it only takes two to three minutes to boil. Some sources say steaming takes about as long while others report it may take as long as five minutes to steam broccoli to the right level of "done".

Many believe that steaming is the superior prep method as boiling can potentially reduce the levels of certain nutrients in cruciferous vegetables like broccoli and cauliflower. Keep this in mind if you are concerned about the quality of the nutrients in your cooking.

Absorbing Odors

It's not possible to steam or otherwise cook broccoli to perfection each and every time, which is why some add absorbing agents like bread or rice into the mix. You can use chunks of bread or rice in a boiling pot with your broccoli to absorb some of the odor.

Masking Odors

Method 1: Pour undiluted white vinegar to a small bowl and set it nearby while you are cooking the broccoli. The white vinegar actually helps to neutralize the broccoli smell from the air as it cooks. You can also add a diluted solution of white vinegar to a spray bottle.

Method 2: Add lime juice, lemon juice, or red wine vinegar to a boiling pot or steamer. You can also add bay leaf extract to the water of a steamer or boiling pot.

Other Options To Stop Broccoli From Smelling While Cooking

Why does broccoli stink when you cook it? Aside from the technical issues related to the release of sulfur-type odors during the cooking process, sometimes it's all about how those odors are dealt with during the process. If your cooking lid or steamer lid isn't tightly fitted onto the pot, even minor odors may escape.

If you are using a steamer with an exhaust port you may wish to try putting a damp towel over the lid to absorb the escaping steam which should also help mitigate the smell somewhat. And don't forget to wipe down your surfaces afterward, especially any splash guard or backsplash area that might have been subject to the steam from cooking your broccoli.

Opening the kitchen windows is a no-brainer if you start to smell more sulfur than you'd like, but don't forget that your stove vent fan can also help speed up the dissipation of cooking smells in general. You can also try adding a small personal fan to a safe spot in your cooking area.

Here are some delicious recipes with broccoli to try!

• Fresh Broccoli Rice Casserole With Chicken
• Better For You Broccoli Soup
• The Secret to Amazing Cheesy Broccoli Soup
• Sausage & Broccolini Sheet Pan Dinner
• Roasted Frozen Broccoli with an Easy Asian Sauce

We made the most tender ribs and juicy steaks on our new Char Broil Infrared Grill! Get a real-world review with pros and cons before you buy.

UPDATE FOR 2026: We're still using this Char-Broil grill 10 years later, and it's still going strong!

Six years ago, my parents were in the market for a new propane grill. We knew we wanted to go with propane gas versus a natural gas grill, and I'd had a Weber gas grill in the past and wanted them to have something new and different.

After a lot of research online and looking at what felt like hundreds of gas grills, we settled on a Char Broil infrared grill. More specifically, the Char-Broil Signature Series Amplifire 4-Burner Gas Grill.

What does Char Broil tru infrared grill mean?

A tru infrared grill, renamed "Amplifire" in 2022, converts the hot air generated in traditional gas grills into infrared heat. The heat is distributed evenly over the entire grill surface and flare ups are prevented from happening entirely.

To me, this means that the meats I grill will get a nice sear, which as a chef is very important. Check out these grill marks from the first time we used it:

Here's what I said about this grill right after we first used it almost six years ago:

There are so many things we love about the new stainless steel Char-Broil grill. The first thing I noticed are the porcelain-coated grates which are great for preventing your food from sticking. There is also 525 square-inches of grilling space which means you can cook up to 29 burgers at once.

Next was the side burner (that comes with a griddle; I'd never seen that before but how awesome is that??) which makes it so nice to just heat up a side dish or quickly reduce a sauce. It's also dual fuel enabled, which means you can connect to natural gas at home. We haven't done that yet but we're definitely going to try it.

But it's the Amplifire Cooking System that really separates this grill from any others I've cooked on. It allows your food to cook evenly with no flare-ups. The night before our barbecue, my parents grilled some steaks. They both raved that they were the best they'd ever had on a grill and neither could believe how evenly they cooked.

Updated review of our Char Broil Infrared Grill

Here are the key features of the grill from the Char-Broil website, along with our thoughts on each, having owned this grill for almost 6 years now. I called my dad, read him each listed feature, and typed out his thoughts exactly as he shared them. I shared my thoughts, too, since I've spent a lot of time grilling with it over the years.

• Amplifire TRU-Infrared cooking technology prevents flare-ups, delivers even-heat and creates up to 50% juicier food - DAD: "It does give you juicier food, I don't know about 50%. The steaks are very good on there." ME: "This is an accurate statement from my experience. I've cooked on a lot of grills in my time, everything from a weber grill to a charcoal grill, and this bbq grill makes some really juicy steaks and burgers."
• Integrated LED lights and sleek lid, handle & cabinet design for distinctive style - Both my dad and I were sort of "meh" on this one. Sure, it's probably true, but it's not important enough to either one of us to really notice. I will say that it's a smart-looking grill though!
• SureFire® electronic ignition for quick and reliable starts at the push of a button - DAD: "Very good." ME: "It's always started very easily for me."
• Intuitive design with keyhole slots and common hardware makes assembly quick and easy - We actually don't remember assembling it so can't comment on this. Having said that, it must not have been difficult since we don't have any frustrating memories about it!
• Porcelain-coated, cast-iron grates are durable, rust-resistant and easy-to-clean - DAD: "I agree with that." ME: "I definitely agree with this. Part of the reason that it's easy to clean is likely because the food doesn't stick to the porcelain grill grate in the first place, so it's a WIN-WIN."
• Warranty: 10-year burner, 3-year grates/Firebox, 1-year all other parts
• Dual Fuel: This grill can be converted from liquid propane to natural gas with a conversion kit that is sold separetly.
• Tank gauge to monitor fuel level

I asked a few more questions just to round things out:

Has it held up well? DAD: "So far, we haven't had to do any repair work on it. It's not rusted out, it's given us good service." ME: "Definitely."

How well do the burners work? DAD: "No problems to this point. They heat up well and quickly. They do a good job." ME: "I've made a lot of sauces using the burners and they've worked just as well or better than any other propane burners I've used."

Anything you don't like about it? DAD: "The cover that came with it drops little specks or granules that are hard to clean off the grill." ME: "I probably haven't used it enough to experience any major cons. It's the propane gas grill I plan on purchasing next."

My dad told me something else that I hadn't known prior to our call: my brother-in-law used it at my parent's house and loved it so much that he bought one just like it.

Difference Between 2-Burner, 3-Burner, 4-Burner Char Broil Signature Series Amplifire Grills

Note: There are no 5-burner or 6-burner Signature Series Amplifier grills. Char Broil does make Signature Series 5-burner grill and 6-burner grills.

How do you clean an infrared grill?

We clean our char broil infrared grill the same way we've always cleaned our gas grills: using the "burn off method". Turn the burners to high, close the lid and leave it alone for about 10 minutes. This will "burn off" any residual food stuck to the grates. Turn off the grill and use a brush to remove anything stuck to the grates.

Summary

This is a fantastic grill that's held up well for almost six years now. The only negative we've found is with the cover itself, so you might want to consider buying a separate cover and avoid that hassle. If you want juicier steaks, ribs, and burgers, as well as a great sear, you really can't go wrong with this Char Broil infrared grill.

A few things I've made on this grill over the years:

• These baby back ribs with this blackening seasoning and/or this pomegranate chipotle barbecue sauce
• This Smoked Mac and Cheese which might be my favorite side dish ever
• Grilled Pineapple No-Bake Cheesecake
• Teriyaki Grilled Chicken Wings
• Bacon-Wrapped Hot Dogs

Cooking bacon on the grill is a simple way to add smoky flavor, reduce cleanup, and keep the smell of bacon grease outside where it belongs. From foil methods to a cast iron skillet, here's how to get perfectly crispy bacon every time.

Why Cook Bacon on the Grill Instead of Frying It?

• No greasy mess in the kitchen - No matter how I cook bacon in my kitchen (usually the oven but occasionally on the stovetop), it's a bit messy and the smell lingers for hours. Cooking it outside on the grill solves both problems!
• Amazing flavor - Grilling adds smoky, charred edges that you just don't get from the oven or stovetop.
• Versatile methods - Use foil, a skillet, or skewers depending on what you have on hand.
• Perfect for brunches and barbecues - It's great for outdoor entertaining or cooking bacon alongside other grilled foods (grilled teriyaki wings are terrific). There's nothing like grilling with a brunch mimosa in hand!
• Easy cleanup - With aluminum foil, you can cook the bacon, cool the grease, and toss the whole thing!
• Convenience - If you're already firing up the grill and bacon is on the menu, why not do all your cooking in the same place? Some of our favorite grilling recipes are as simple as grilled avocado halves, charred asparagus spears, or fire-roasted artichokes. Or you could get a little fancier and grill some fruit for this sweet and savory salad.

Best Methods for Cooking Bacon on the Grill

There are multiple approaches you can take, some are beginner-friendly, others may be more challenging. It's best to experiment with a couple of individual slices of bacon first if you've never done it before just to make sure it's perfect when it really matters.

Aluminum Foil "Pan" (Recommended)

One of the easiest and cleanest ways for cooking bacon on the grill is on a homemade foil pan. It prevents sticking, contains grease, and makes cleanup a breeze. Scroll further down for detailed step-by-step instructions for this easy method!

Heavy-duty aluminum foil works best but you can also use several sheets of regular foil stacked over one another in a pinch. Where I live in the US, this is the easiest heavy-duty foil to find and it works very well, but you can use any brand you prefer.

How to do it:

• Tear off a piece of heavy-duty aluminum foil and fold the edges to create a shallow "tray."
• Place bacon in a single layer, then put the tray on the grill grates with space around the edges for airflow.
• Cook with the lid closed, flipping halfway through.

Why it's great:
No flare-ups, minimal mess, and you can toss the foil after the grease cools.

Tip: Use tongs or a spatula to flip the bacon-never a fork, which could puncture the foil.

Cast Iron Skillet, Grill Pan, or Griddle

This is one of the most reliable and beginner-friendly methods. Cast iron provides even heat, catches the bacon grease safely, and prevents flare-ups. A cast iron grill pan or griddle is the best if you have it, but a skillet will work just fine.

How to do it:

• Preheat your grill and cast iron skillet to 400°F.
• Place bacon strips in a single layer and close the lid.
• Cook for about 7-10 minutes on the first side, then flip and cook another 3-5 minutes or until crispy.

Why it's great:
Even heat, safe grease containment, and very crispy bacon.

Tip: Don't overcrowd the skillet, and keep the handle protected with a grill mitt when flipping.

On Skewers

Skewered bacon has the potential to cook unevenly, so when placing the meat on skewers it pays to be mindful of how you "thread" the skewers. And if you're using skewers, you might as make twisted bacon, which is so fun to make and serve!

Threading bacon onto skewers gives you a fun twist and a built-in portion control. It's great for party appetizers or a unique barbecue side dish, especially if you serve it alongside grilled shrimp skewers.

How to do it:

• Thread uncooked bacon onto metal or soaked wooden skewers in a loose "wave" shape.
• Grill over medium heat, turning every few minutes to cook on all sides.

Why it's great:
No grill grates or foil needed, and it makes for an eye-catching presentation.

Tip: Rotate the skewers like you would kebabs, ensuring all sides get crispy and fully cooked.

Wrapped in Foil

For even more grease control and nearly hands-off cooking, you can wrap the bacon completely in foil and grill it like a foil pack.

How to do it:

• Place bacon strips inside a folded piece of foil and seal the edges tightly.
• Grill over medium indirect heat, flipping once halfway through.
• Open the packet at the end to crisp up the bacon if needed.

Why it's great:
No mess, no flare-ups, and good for grilling multiple things at once.

Tip: Add a cooling rack inside the foil to elevate the bacon slightly for better crisping.

Directly on the Grill Grates (Not Recommended)

While it's technically possible to grill bacon directly on the grates, it's a high-risk method that requires constant attention. Cooking bacon on the grill is common and generally very safe, but it's always best to remember there's fire and sometimes gas involved.

Risks:

• Bacon fat can cause dangerous flare-ups.
• Thin bacon may stick or fall apart.
• Uneven cooking and burnt spots are common.

If you try it anyway: