The Science of Grilling

Guests: David Joachim; Andrew Schloss  We’re in peak grilling season. Eighty percent of US households have a grill or smoker according to the national Hearth, Patio and Barbecue Association – yes, grill makers have their own professional organization. We take our barbecues very seriously here in America. Food just tastes better when it’s cooked over a flame. There’s a whole science behind why that is – and how to do it well. And for that, we’re joined this hour by two leading experts on grilling technique and science. David Joachim and Andrew Schloss are noted food writers and cooks. They co-wrote “Mastering the Grill,” “Fire It Up” and the incredibly-cool cooking reference book, “The Science of Good Food.”