Master the Grill

Summer and grilling go together like peanut butter and jelly. And what's not to love? Grilling is fast, healthy (since not much added fat is needed), and a dynamite way to add smoky flavor to foods. Think beyond the classic hamburger and hot dog -- fruits, veggies, and even breads grill beautifully.

No grill? No problem. Use a stove-top grill pan; don't forget tongs and a basting brush, two grilling must-haves. Use the basting brush to grease the grill and glaze your food (a brush made of silicone stands up well to high heat).

Do the hand test to gauge the level of heat on your grill. Hold your hand 4 inches above the grate. If you can keep it there for 2 seconds, you're at high heat. If you can keep it there for 4 seconds, you're at medium-high.

While almost any cut of meat can be grilled, for best results choose relatively thin, quick-cooking cuts like chops, steaks, patties, and boneless chicken breasts. It's important to cook raw meat thoroughly, but be careful not to burn or overly char your food.