
Is This $4 Bottletop Baster Too Good To Be True -- Or Is It Just…

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …
With grilling season upon us, we have our eyes peeled for gadgets that will make our lives easier.
(Because who wants to stress -- *especially* in the summer?!)
Well, our friend, chef and founder of Milk Street Magazine Chris Kimball recently introduced us to is a Bottletop Baster. That's right, it claims to deliver "mess-free basting straight from the bottle."
(Of course, if you want to make your own basting sauce, we've got you covered with Rach's Whiskey BBQ Sauce!)
"It fits on almost everything," Chris says while demonstrating how to use it on our show.
(Watch for yourself in the video above!)
And the best part? It's only $4!
Pro tip from Chris: Don't baste until the very end of your grilling process!
"Don't put it on at the beginning," the chef explains, "because it'll burn."
(And that would just ruin your fun in the sun!)