Grill marks are often associated with which cooking method?

Grill marks are a distinctive feature of food that has been cooked on a grill. This cooking method involves direct heat from below, which not only cooks the food but also creates those signature sear lines and charred patterns that mark the surface, enhancing visual appeal and flavor. The high heat of the grill caramelizes the sugars and proteins on the meat’s surface, contributing to both the color and texture that we recognize as grill marks.

In contrast, baking involves cooking food evenly in an oven without direct contact with a heat source that would create these marks. Boiling uses water or broth to cook food through immersion, which does not sear the surface, eliminating the possibility of grill marks. Sautéing is done in a skillet over direct heat but often doesn’t achieve the distinct grill marks typical of a grilling surface, as the food is usually turned frequently and cooked in a bit of fat rather than directly over flames. Therefore, the association of grill marks primarily lies with the grilling technique.