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The grill has a reputation for being the noncook's appliance: the tool for the burger-flipping weekend warrior. The truth is that grilling takes a more skilled hand than you'd think . . . although you certainly don't need a culinary degree to wield a set of barbecue tongs. Whether you prefer charcoal or gas, follow our simple tips to get the best out of your grate.

• Preheat your grill properly. For best results, use a grill thermometer to make sure that the temperature is correct for the type of food you are cooking.
• Use indirect heat for larger, thicker cuts of meat like ribs and roasts: place the meat on the grate away from the heat source (usually at a low temperature) and cover the grill. The food will cook from all sides, not unlike an oven, but with that great, grilled flavor.
• Use direct heat for smaller, thinner cuts of meat like chicken parts, steaks, and burgers. The temperature should be medium to hot, and cooking time should be under 30 minutes. For best results, turn the food only once, about halfway through the cook time.
• Grilling is the perfect way to bring out the flavor in vegetables. Large or long vegetables (like portobello mushrooms and asparagus) can lie across the grate to keep from falling through. For smaller veggies or cut portions, try a grill wok to evenly cook each morsel without losing it to the coals below.
• For an additional flavor punch — especially when cooking over low, indirect heat — consider smoking. An hour before you begin to cook, soak some fragrant wood chips (like hickory, mesquite, or apple wood) in water. Once the grill is preheated, drain the chips and wrap them up in foil. Poke several small holes around the packet, place it directly on the heat source, and be sure to close the grill while you're cooking to infuse the food with that delicious smoky flavor!
• Don't turn your food too often while it's on the grill. Flipping meat too frequently will cause it to lose juices and become tough and dry.

Source: Flickr User woodleywonderworks

Can you share a little candy break? It's time for another Instagram challenge! In honor of June being National Candy Month, we're hoping you'll be sweet enough to share your favorite confectionery moments with us.

Upload your photos to Instagram and include the hashtag #savorysight in your caption; we'll combine our favorite shots and share them with you in a few weeks. And make sure to follow YumSugar on Instagram (username: heyyumsugar) for delicious inspiration. If you don't use Instagram, don't worry! You can always upload your Spring food photos to our Savory Sights community group.

• Make Nobu's asparagus with miso — Food52
• See what Curtis Stone is "gobsmacked" over — The Braiser
• Our favorite deli in the world is handing out free sandwiches next week — Zagat
• Watch Conan's ad for an all-you-can-drink sodateria — Eater
• This is bizarre: the Chinese have rectangular, gum-filled Oreos — Grub Street Boston
• Bulk foods: which ones are worth buying, and which are worth skipping? — Kitchen Daily
• 20 classic cocktails, each spun three different ways — Tasting Table

Lately, it seems as though every restaurant is introducing drinks with the most unlikely of savory ingredients. We recently noted sweet heat making an appearance in cocktails, and there are, of course, those classic cocktails whose seemingly odd savory pairings actually work miraculously (a dirty martini and spicy Bloody Mary come to mind). But a number of newer concepts with less-than-conventional drink ingredients — beef, bacon, vinegar, and whole egg, to name a few — are also poised to make their mark.

San Francisco's Fifth Floor restaurant serves a Wild Goose Chase cocktail that is rimmed with foie gras powder rim and garnished with a foie gras-stuffed prune. Chicagoland area-based Vie offers The Ecto Shrub, a green cocktail whose chief ingredient is a vinegar-based okra syrup. Savory spices are branding cocktails, too: at Scott & Co. in Tuscon, AZ, the bar serves a whole slew of unusual cocktails, including the Grillo Canción, flavored with cumin syrup and celery bitters.

I'm curious to know what you think. Is there room on the menu for a few more oddities that could eventually turn to classic favorites? Do you see these cocktails making menu history on their way to becoming classics, or will the fad burn out quickly?

Source: Flickr user miamism

Strawberry picking season's upon us. ericairis used her pick of the lot to make a beautiful strawberry meringue cake.

Went strawberry picking and used the fresh berries to make this delicious strawberry mostachon aka strawberry meringue cake.

For the recipe, visit her blog, then share your favorite strawberry desserts with us in our Savory Sights community group. Don't forget to tag your mouthwatering Instagram food photos with the hashtag #savorysight!