Pellet grills evenly distribute heat across a grill

Barbecue can be made with direct or indirect heat

Direct heat, called “grilling” in the USA, involves quickly cooking ingredients directly over the heat source. It's usually used for hamburgers or Japanese yakitori skewers. Indirect heat, where the ingredients are placed adjacent to the flames to cook “low and slow,” is associated with American barbecue dishes like smoked brisket.

Barbecue is a cooking style practiced across the globe

How many ways are there to cook meat over a fire? Tons, it turns out. Every continent, barring Antarctica, has a local version (or versions) of barbecue. For instance, in Japan, it’s meat-laden skewers cooked over Japanese oak charcoal. Head down to Argentina, and you’ll find parillas—open-flame grills that impart a smoky char to the ingredients.

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

Learn how air fryers cook food without the use of oils

While deep or pan frying involves oil transferring thermal energy to the food, air fryers warm food through constant airflow, which prevents the formation of a boundary layer of cold air around the food, though air is a worse conductor of heat.

Americans' love of combining freedom and charred meat began in the 1800s

In the 19th century, politicians (particularly in Virginia) hosted large public barbecues to celebrate Independence Day and, of course, boost their own campaigns. When personal grills became common in the 20th century, the tradition moved into backyards and block parties, where it's still going strong today.

Watch over a dozen fireworks effects

Adding pellets of salt to gunpowder within a fireworks shell causes them to explode with different colors, but the type of gunpowder used also has an effect. Finely ground gunpowder burns quickly, producing streaks that swiftly burn out.

Memphis-style barbecue emphasizes pork

The cuisine's signature dish is dry-rubbed ribs. Before smoking, the meat gets a spice rub with paprika and chili powder. Some restaurants also offer their ribs “wet” (with sauce) or “muddy” (a mixture of sauce and rub).

American barbecue varies by region, with particularly strong traditions in the 'barbecue belt' of Texas, Memphis, Kansas City, and the Carolinas.

Discover the chemistry behind smoking foods, including the types of smoking and the source of smoking flavors and colors.

Korean barbecue uses thin slices of marinated beef

Korean food, and specifically Korean barbecue, jumped across the Pacific to become one of the fastest-growing international cuisines in the United States. In Korean restaurants, dishes like bulgogi (thin slices of marinated beef) are grilled at the table and accompanied by a wide variety of side dishes.

Microwave ovens heat food by agitating certain molecules with non-ionizing light

Molecules with resonant frequencies within the microwave range vibrate, producing heat between adjacent matter, just as hands warm when rubbed together. The mesh in front of an oven's door confines the microwaves to the container, while the rotating plate allows different parts of food to travel through regions of maximum vibration.

The South prefers the term 'cookout'

A 2016 Eater poll showed that folks from the South generally prefer "cookout" to describe a backyard event centered around barbecued meat. In fact, that preference extends to much of the country, with 65% of Americans saying they prefer the term.

Watch how dog kibble is manufactured by blending meats, grains, cereal crops, and corn kernels.

The food took root with Black Americans in the Civil War era

Because the technique requires little equipment and can tenderize tough or undesirable cuts of meat like ribs, barbecue took root among impoverished Black Americans in the late 1800s. When these communities moved north during the Great Migration, barbecue followed.

Cookout and barbecue culture boomed in post-war 1950s America

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

How to cook food with lasers

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

Fireworks' chemical composition and internal layout produce their unique displays

The burning of different metal compounds, facilitated by combining fuel with oxidizers, results in explosions of varying colors. The timing and pattern are engineered through the arrangement of pellets and fuses.

Low-and-slow smoking transforms tough cuts into tender, flavorful cuisine

Cooking meats at low temperatures over many hours breaks down muscle proteins and collagen into gelatin, making the meat juicy and soft. Patience, gentle smoke, and moisture retention are needed to avoid dry or chewy results.

Kansas City barbecue makes use of 'burnt ends'

The Midwest city has its own delicious tradition, serving the double-smoked chunks of fatty brisket slathered in the region’s signature thick, sweet-and-spicy sauce.

'Braai' is South Africa's take on barbecue

Braai—a colloquialism for the Afrikaner word for “grilled meat”—is a South African tradition similar to American cookouts, where communities gather to cook meat over a wood fire.

Meat raffles are charitable events popular in the Midwest

The events, which take place at bars, often during sporting events, allow you to buy a ticket (usually for a dollar) and earn the chance to win some uncooked meat to take home and throw on the barbecue.

Spanish conquistadors encountered barbecue in the 16th century and called it 'barbacoa.'

How to have a bug-free backyard dinner

An entomologist’s advice for bug-free backyard barbecues, including tips on the use of chemicals and how fans are pretty effective at keeping bugs away.

The word 'barbecue' is thought to come from 'barbicu'

Modern barbecue originated in the precolonial Caribbean and Americas. The word is thought to come from the Indigenous term for wooden frames used to cook meat high above the fire.

Internal-combustion engines convert fuel into motion using controlled explosions

Gasoline engines mix fuel and air, compressing it and igniting it to create thousands of tiny explosions that push pistons up and down. This movement spins the crankshaft, which moves a vehicle's wheels.

Hibachi restaurants were designed to appeal to American soldiers stationed in Japan

Hibachi-style cooking was originally used in residences, with Japanese families cooking together around the grill. That style was then refined after World War II with the teppanyaki restaurant Misono, which used more American-friendly ingredients (like steak) to appeal to American soldiers stationed in the country. Despite the differences between teppanyaki and hibachi, diners began using "hibachi" to describe the concept. Later, the Aoki family brought it to American soil with Benihana.

Grinding is a body modification subculture focused technological implants

Grinders seek to increase the intensity and range of body modifications to push "beyond the human norm." The movement's roots stretch back to 1998 when cybernetics professor Kevin Warwick installed an RFID chip in his arm that granted him control over external electronics and became, arguably, the world's first cyborg.

Watch a pro butcher turn half a pig into eight common meals

The variety of food derived from a pig is enormous—from the common hot dog to delicate capicola. Watch butcher John Ratliff transform this meat into the basis of some of the most well-known meals.

What it's like to be a competitive barbecue judge

Follow food writer and barbecue lover Mattie John Bamman as he tries to become a certified barbecue judge. The training is practical and subjective, involving learning the strict Kansas City Barbecue Society standards and the judges’ (literal) tastes.

Particle beams can be used to alter the surface properties of artificial joints

Surface hardening and embedding specific elements or coatings can improve the biocompatibility and bone tissue integration of these implants. Particle accelerators are significant sources of the radioisotopes needed in medical diagnostics, and microwave linear accelerators are used in the majority of cancer irradiation treatments.

An overview of Earth's atmospheric cells and how they distribute Earth's uneven heating

The Hadley, Ferrel, and Polar cells are circulation patterns that act like gears, moving warmer air from the equator to the poles. The rising and falling of air currents within these patterns creates semi-persistent regions of low and high pressure, which contribute to the formation of regional climates, such as tropical zones.

By igniting flammable gas in a tube filled with holes and playing music into it, the fire will take the shape of the sound waves, enabling the visualization of audio.

A Boeing engineer created a next-generation pickleball paddle in the '80s

When Steve Paranto kept losing in the finals of his Pickleball tournaments, he told his dad Arlen the wooden paddles were holding him back. Then-Boeing engineer Arlen used spare composite floor panels to make the first fiberglass Pickleball paddle.

When it's good for your food to stick in the pan

Non-stick cookware has wired us to think any sticking in the pan is bad. While that's true for cleaning purposes, some foods—like thin smash burgers or sauces—require that stickiness to achieve the right taste or shape.

One food writer ranks the best barbecue in Texas every 4 years

Barbecue is so big in Texas that Texas Monthly, one of the state's premier magazines, has its own barbecue editor. That man, Daniel Vaughn, is responsible for ranking the top 50 barbecue restaurants every four years. This short documentary profiles three of them, and shows what Vaughn considers when he's making his picks.

Random lasers can be created from biomaterials, such as peanuts and birch leaves

Rather than creating a narrow beam of light via amplification in an optical cavity, the random laser produces a red glow by scattering photons created in the natural pores of a peanut kernel after it has been injected with a solution of light-generating carbon dots derived from birch leaves.

Turbulence is needed to make airplanes more stable and golf balls fly farther

Vortex generators—small fins placed along airplane wings—create small eddies that prevent airflow separation, maintaining lift and preventing stalls. Golf balls have dimples that create a turbulent boundary layer on their surface, minimizing drag forces.

Pickleball combines elements of tennis, badminton, and table tennis

In this video, That Pickleball Guy walks you through the serve and two-bounce rules, what is “the kitchen,” and teaches five ways to win a rally.

When helicopters fly near sandy surfaces, these granular particles can strip off fragments from a blade's abrasion strip, which then quickly react with the air and ignite, producing rings of light.

What makes food crispy, and how science can be used to maximize this property

The fracturing texture experienced when biting into vegetable tempura, fried chicken, pastry crusts, and other foods comes from having a dehydrated, porous surface. When frying food in hot oil, trapped water vaporizes and escapes, creating tunnels and pores in the food as it dehydrates. Breading, particularly with the large, irregular shapes of panko, and leaveners can help create more air spaces.

PIckleball's popularity with seniors is partially due to its health benefits

Pickleball has always been a game for all ages, but it has been particularly popular among seniors, in part because of its many health benefits, including enhancing hand-eye coordination and burning more calories than walking.

The preferred barbecue sauce depends on your location

America's regional barbecue styles include multiple highly specific sauces. From the tart, acidic vinegar-based sauces of North Carolina, to the thick, sweet-spicy Kansas City variation, American barbecue sauces are as varied as the country’s geography.

The benefits of sous vide: cooking food in bags immersed in water

Through this technique, food can be prepared to precise temperatures lower than those of open flames, without the risk of overcooking, with less oil, fat, and salt, and without requiring ongoing attention. By allowing for long cooking times, tougher cuts of meat can also be prepared at lower temperatures.

Variations in rapidly expanding gas and mechanical elements produce fireworks sounds

Chemical compounds designed to vibrate rapidly when ignited produce whistling, screeching sounds, while crackles and pops are created by small star pellets inside the firework, which explode one after another quickly. Fluttering and chirping sounds are produced by spinning elements that rotate rapidly as the firework ascends.

How fighting wildfires works

Firefighters use sophisticated strategies to control wildfires that sometimes cover thousands of acres. This video breaks down how teams set up fire lines to isolate the fires by cutting down brush and trees around the existing fire, among other...

Visualize the components of fireworks

This article provides animated diagrams depicting how different parts of fireworks function. The elements work together through timed mechanisms to produce desired effects.

Unique ingredients and preparations differentiate burrito styles

Examples include California burritos, which wrap french fries in with the other ingredients, and chimichangas, an Arizona specialty in which the burrito is deep-fried prior to serving.

Disco fries are New Jersey's answer to poutine

The dish—french fries topped with mozzarella cheese and brown gravy—is a staple for New Jersey diners, where the dish was served to inebriated patrons who'd just left the disco club. There's no clear inventor responsible for the delicacy, though most people assume it's a variation of poutine, the similar dish that's popular in Canada.

Learn how your body is, scientifically, like a firework with its own slow, controlled burn.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.