Grilling is a cooking method that applies direct dry heat to food, typically from below through a grate, hot coals, or a flame.
The heat reaches food mainly through thermal radiation, while the grate also creates distinctive browned marks through direct contact. Grilling is especially associated with quick cooking of meat, fish, vegetables, and bread. Charcoal, gas, wood, electric elements, and infrared systems can all serve as heat sources.
The word can describe slightly different arrangements in different countries. In the United States, heat applied from above is usually called broiling, while in Britain and some other regions, “grilling” commonly refers to overhead heat. Barbecue often involves slower cooking, lower temperatures, smoke, or indirect heat, although everyday usage frequently overlaps with grilling.
High heat produces browning through the Maillard reaction, which creates many roasted flavours. Fat dripping onto an open flame can also create smoke and flare-ups, so cooks often move food to a cooler area or use indirect heat to finish thicker pieces safely.