A brief 30-minute swim in a marinade imbues shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth.

Chicken’s dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade.

John Willoughby, Gourmet executive editor and co-author of Grill It!, demonstrates the secrets and simplicity of smoke-roasting.

With a modest 20th-century invention, a few handfuls of charcoal, and some simple guidelines, every backyard cook can create a luscious, smoke-tinged feast for a crowd.

Our special grilling issue is packed with great summer recipes, but these ten are at the top of our list.

Flattening the chickens decreases their cooking time somewhat, which makes it easier to cook them through without burning the skin.

These grilled breaded chops combine the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke.

Mint and capers is a combination that flatters artichokes—and somehow, with the added grill flavor, the effect is doubled here.

Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus.

These bulgur burgers don’t try to hide their meatless nature and instead celebrate their grain-centric origins with wonderful texture and a hint of Middle Eastern spice....