Grill

Grilling cooks food on a rack or grate directly over a high, dry heat source such as hot coals, gas flames, or an electric element. The intense heat sears the surface, creating browned, flavorful crust and the characteristic char marks, while smoke and rendered fat add a distinct outdoor taste. It suits foods that cook relatively quickly, like steaks, burgers, chicken pieces, fish fillets, and sturdy vegetables.

Cooks grill for the fast, high-heat browning and smoky flavor it delivers. A practical habit is to set up two heat zones: a hot direct area for searing and a cooler side where thicker cuts can finish without burning. Oil the food rather than the grate, and let meat develop a crust before moving it so it releases cleanly. Keep the lid handy to tame flare-ups and to trap heat when cooking larger pieces through.