Freezing cold winds and heavy snowfalls don't stop the Cooking Pleasures test kitchen staff from grilling outside to test recipes for the upcoming spring and summer issues. While our schedule means we have to grill in January, we know many members also choose to brave the cold and keep their grills going year-round. Here are a few tips from the staff about grilling in the cold:

--Keep the grill out of the wind. Position it in a somewhat sheltered outdoor location to keep the temperature constant during grilling. At the very least, position the grill so the back of it faces the wind.

--Allow at least 45 minutes to prepare hot coals in the cold; gas grills should heat for at least 20 minutes before grilling.

--Position the grilled items in the center of the grill away from the sides, which will be cooler.

--Keep the lid down. Each time the lid is opened, heat escapes and the temperature is lowered. Meats need to be turned only once during cooking, so avoid turning and checking the meat every couple of minutes.

--Allow a little extra time for cooking. If the grill is hot and maintains a consistent temperature, the grilling times will be close to the orginal recipe; cold wind and freezing temperatures, however, may lengthen the cooking time. Always use a meat thermometer to check the internal temperature of meats.