Summary: <p>Sam Sifton, food editor of <em>The New York Times</em> and an "Eat" columnist for <em>The Times Magazine</em>, discusses the many different shades of barbeque – how barbeque is very different from a cookout, though both involve grills. He’ll get into how grilling and smoking can be about far more than just ribs and hamburgers.</p> <p><em>This segment is guest hosted by Melissa Clark.</em> </p>
