Charred food is back in the spotlight

Charred food is back in the spotlight

Chargrilling, once eclipsed by grilling, is popular as prep technique

That smell of something burning that’s wafting out of kitchens around the country? It’s doubtless a reflection of the growing popularity of charring as a prep technique of choice. Restaurant patrons have had a long-running love affair with smoking, and operators have responded with a dizzying array of smoked foods, beverages and even ice cubes. Now they’re upping the ante and playing with fire as they char foods in order to impart both texture and flavor.

In some

Register to view the full article

Register to view this article

Already a member? .

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.