Grilling

Grilling cooks food with direct radiant heat from a flame, hot coals, or an electric element, usually on a grate or beneath a heating element.

Radiant heat: Heat transferred by electromagnetic radiation, chiefly infrared radiation from hot objects. Grills cook food mainly by radiation from flames, coals, or heated elements.
Barbecue: A style of cooking and food tradition often centered on slow cooking with smoke and low heat. Barbecue contrasts with grilling’s usual emphasis on direct heat and shorter cooking.
Conduction: Heat transfer through direct contact between materials or particles. Food touching a hot grate receives heat by conduction as well as radiation.
Roasting: Cooking food with dry heat in an oven or enclosed heated space. Roasting usually surrounds food with hot air rather than placing it near direct radiant heat.
Maillard reaction: A set of reactions between amino acids and reducing sugars that produces browning and complex flavors during cooking. High surface temperatures create the browned flavors associated with grilled food.
Searing: Briefly exposing food to intense heat to brown its surface. Grilling often begins or ends with a high-heat sear.
Convection: Heat transfer through the movement of a fluid such as air or water. Hot air around food contributes to cooking, even in a direct-heat grill.
Broiling: Cooking food with intense heat from an overhead element or flame. Broiling is the indoor counterpart to grilling beneath an overhead heat source.
Direct heat grilling: A grilling method that places food directly over or beneath the heat source. It is the standard arrangement for quickly cooking food on a grill.
Grilled vegetables: Vegetables cooked on a grill, directly on its grate or in a suitable vessel. Their water content, shape, and tenderness affect how they respond to direct heat.

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