Jan 23, 2014 — For a long time, archaeologists weren't sure what to make of the cookware excavated at ancient Mycenaean ruins in Greece. That is, until one researcher built replicas of the vessels to try to cook just like the Mycenaeans did.
Aug 26, 2013 — Jan Scannell is a 32-year-old former accountant with a dream: to establish a national holiday in South Africa like July 4 called Braai Day. Braai is a South African barbecue of meat or vegetables over wood embers.
Jul 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.
Jul 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.
Jul 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.
Jul 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.
Jun 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."
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.
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.
Aug 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.