Grilling 1 article

Grilling cooks food with direct radiant heat from below or above, producing rapid surface browning and the characteristic marks associated with grill grates. Vegetables, poultry, fish, and meat can all develop a browned surface quickly over gas, charcoal, or another heat source. Marinade, flare-up control, thickness, doneness, and food safety matter, while added oil and sauce influence the nutrition profile more directly than grill marks or the cooking method name.