Anglers fish off Galata Bridge in Istanbul in 2011. The bridge is within site of the modest waterside restaurant Akin Balik.
Bulent Kilic/AFP/Getty Images
July 25, 2013 The fishermen are out in all weather in Turkey's Bosphorus Strait. So there's no question that the fish is fresh, as area chefs carry on the tradition of the ancient Greeks, Romans and Ottomans in putting fish to the fire.
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Reprinted with permission from The Japanese Grill.
Todd Coleman © 2011
July 18, 2013 Japanese grilled cuisine packs a "one-two punch," says cookbook co-author Harris Salat. He tells NPR's Melissa Block that the techniques emphasize food's natural flavors and focuse on simplicity, while sweet and sour tastes duel for dominance.
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Shashlik cooks on a hot grill. Kakheti, the easternmost province in the Republic of Georgia, is known for meats grilled over grapevines, which burn quickly, leaving a heap of finger-sized coals.
Nick Grabowski/via Flickr
July 15, 2013 The Republic of Georgia is renowned for its cuisine, one of the highlights of which is shashlik, or grilled meat. The secret to seal in the juices, some say, is an ancient technique of grilling over burning grapevines to create intense, fragrant heat.
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Punjabi Lamb Kebabs, like many tandoor dishes, can also be made on gas or charcoal grills.
July 1, 2013 It's not easy to set up a tandoor oven in the backyard. But chef and writer Madhur Jaffrey says cooking at high heat does something magical to meat, which makes it worthwhile to adapt her tandoor recipes for gas or charcoal grills.
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For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day.
Joanna Kakissis for NPR
June 21, 2013 The Greeks have been eating octopus since ancient times, but there's an art to grilling these tentacled sea creatures. An octopus has to be dried in the sun for at least a day first. Otherwise, the flesh just steams and turns into "a rubbery mass."
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Ladies, why are we letting the menfolk dominate the grilling?
May 25, 2013 The grill "is the one and only male-dominated appliance in America," says a researcher who recently crunched the numbers. He found that men are more than twice as likely as women to be the primary grillers at home. One reason? Grilling can feel like a form of recreation.
Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.
Andy Ciordia/via Flickr
May 24, 2013 Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka "natural" hardwood charcoal — have their advantages and disadvantages.
Ewald Mosel keeps the schwenkers swinging to ensure that the pork cooks evenly, while hungry guests look on.
August 16, 2012 It sounds a little dirty, but a schwenker is just a German word for a swinging grill that looks like a tripod, set over charcoal. Schwenker evangelists are spreading the word about this unique grill around the world.
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Food science guy Alton Brown says the last thing you want to see is flames touching food on the grill.
May 26, 2012 If there's one grilling tip to remember this Memorial Day weekend, it should be this: Flame is bad. Whether you're barbecuing OR grilling, a meat-eater or a vegetarian, here's how to keep your flavor from going up in smoke.
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