Grilling is a method of outdoor cooking that involves applying direct, high heat to food, usually over an open flame or heated grates. Grilling is commonly done using a charcoal, gas, or electric grill, where food is placed on a metal grate above the heat source.

Grilling typically produces distinct grill marks, a seared exterior, and a juicy interior due to the high cooking temperatures. This technique is widely used for cooking meats (such as steaks, burgers, chicken, and ribs), seafood, vegetables, and even fruits.

There are two main types of grilling:

• Direct grilling – Cooking food directly over the heat source for fast cooking, ideal for steaks, burgers, and vegetables.
• Indirect grilling – Cooking food next to, rather than directly over, the heat source for slower, more even cooking, often used for larger cuts like whole chickens or roasts.

Grilling is popular for its smoky flavor, crispy textures, and ability to cook food quickly, making it a favorite for backyard barbecues, picnics, and tailgating.