Perfecting your grilling technique ahead of the Fourth of July? Chefs will tell you that cooking is not just an art — it's a science. And the spirit of summer barbecues, NPR science correspondent Sydney Lupkin brings us this encore piece about how understanding the chemistry of cooking meat can help you perfect your barbeque. It's all about low and slow cooking. This story was originally reported for NPR by Gisele Grayson. Read her reporting.Curious about other science powering the things you love? Email us at shortwave@npr.org.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy