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Is this your first Summer to face a grill? If so, don't be afraid to face the coals head-on: we've got you covered with a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. First things first: firing up the grill. It may sound like a no-brainer, but when you're playing with fire, you'd rather be safe than sorry.

Depending on whether you're working with a gas or a charcoal grill, your instructions for heating will be rather different. If you're working with a new grill, as always, be sure you've read the instructions particular to your grill, and then follow some basic grill-starting guidelines.

Celebrate your well-being with a weekend dedicated to fun, sun, core, and much, much more! Shake Your Chakra combines the best of Exhale Mind Body Spa's programming with the Northeast's newest beachfront resort destination.

Join the party June 8-10 at Revel's beachfront resort with poolside skin therapies, outdoor yoga classes, and sunrise salutations. The weekend events, led by Exhale experts, kicks off with Rock Your Asana yoga — a mix of fitness, flow, music, and cocktails followed by complimentary admission to Ivan Kane's Royal Jelly Burlesque Nightclub. Experience Revel — the InOut Pool, the Boardwalk, the SkyGarden, and Bask Spa — as well-being meets one very uncommon destination. Shake your chakra a little, or a lot, with your choice of individual events and weekend packages.

Click here to Bask, Exhale, and Revel.

• A look at Taco Bell's new Cantina Bell menu — Zagat
• Tony Bourdain and Nigella Lawson will host a new ABC cooking show — Eater
• Disney hopes to promote health by banning junk-food ads — Delish
• Starbucks's purchase of La Boulange has caused stock prices to fall — Grub Street SF
• Celebrate the Queen's Diamond Jubilee with coronation chicken — Food Republic
• Unwind in the garden with these flowery cocktails — Kitchen Daily
• The Newlywed Cookbook: not just for newlyweds — Epicurious

Source: Flickr User theimpulsivebuy

It's grilling month on YumSugar, and if you ask us what makes our flame-licked meat so delicious, we'll tell you that the secret's in the sauce (or dry rub). Each individual seems to have a different definition of true barbecue from the next, with a choice sauce or dry rub (or both) that takes meat to the next level. Perhaps you're all about the dry rub, a spice set of sugar, chili powder, and a variety of dried herbs that's rubbed into the meat right before cooking. Or maybe you gravitate toward barbecue sauces, which contain dry rub ingredients, along with ketchup, vinegar, or water. You might marinate the meat into the sauce, slowly cook it with the sauce, or possibly serve it on the side only. Tell us: what do you use to make your barbecued meats indescribably drool-worthy?

A Summer backyard barbecue isn't complete without sweet ears of corn, so why is that key element often the most lackluster on the plate? This season, we're grilling up succulent, juicy ears that pack as much flavor as the rest of the cookout spread. We've taken a stab at a famous Mexican street food delicacy, and today we return south of the border for more corny inspiration.

This recipe relies on an old corn favorite — butter and salt — but gets its punch from a squirt of lime, a dash of chili powder, and a spray of cilantro. The grilling technique, inspired by Rick Bayless, uses the husks to trap in all that juicy goodness during the first cooking stage, but then you peel back that protective jacket to soak in the flavors of the grill. What results is a blend of sweet, tangy, spicy, salty, and herbaceous profiles that you'll want to gnaw right down to the cob.

Ready to bone up on your corn grilling repertoire? For the recipe, keep reading.