Grilling is a form of cooking that involves dry heat applied to the surface of food, typically from above, below, or the side.
Grilling usually involves a high amount of direct, radiant heat and is commonly used to quickly cook meats and vegetables. The food to be grilled is often placed on a grill (an open wire grid with a heat source above or below), a cast-iron skillet/pan, or a grill pan (similar to a skillet but with raised ridges to mimic an open grill). When using a grill, heat is transferred primarily through radiant heat. When using a grill pan or baking sheet, heat is transferred by direct conduction.
In the United States, when the heat source comes from above, the process is referred to as broiling. In this case, the pan holding the food is called a broiler pan, and the heat is again transferred via radiant heat. Direct-heat grilling can expose food to temperatures that often exceed 260°C (500°F).
Grilled meat develops a distinct charred flavor and aroma due to a chemical process called the Maillard reaction, which only occurs when food reaches around 155°C (310°F). Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines (HCAs), benzo[a]pyrene, and polycyclic aromatic hydrocarbons (PAHs)—compounds known to be carcinogenic. Marinating meat may help reduce the formation of these substances.
Grilling is often promoted as a healthier alternative to cooking with oils, though the loss of fat and juices during grilling can sometimes result in drier food.
