This summer topnotch chefs are moving the backyard grill, source of much of America’s classic cuisine, beyond the realm of traditional burgers and hot dogs to a more global way of cooking outdoors.

Tired of burgers and hot dogs? The United States isn’t the only country to fire up the grill when it gets hot outside. From Argentina’s asado ribs to Türkiye’s flavor-packed kofta, here’s a peek at ...

Grilling is a pillar of the American summer and the world's oldest form of cooking. From Latin America to Africa, grilling is at the heart of many cultures. This summer All Things Considered is ...

ONE LOVE: Millicent Johnson, left, and Daulton Young, owners of Tayse of Di Islands, show the results of their recipe for grilled jerk chicken. Photo by Brittany Parnell Editor’s note: Recipes for ...

Summer is the perfect time for grilling, and the Fourth of July is practically synonymous with barbecues. The truth is that—in terms of ease, speed and intensity of flavor—nothing can rival grilling.

Grilling traditions often trace back to local ingredients, resource availability and communal habits. What started as a necessity has now evolved into expressions of technique and regional pride.

Bon Appetit editor Adam Rapoport compiled recipes from all over the world for The Grilling Book. Pictured here are Lamb Burgers with Moroccan Spices. Grilling is a pillar of the American summer and ...