Mayonnaise in marinades, sauce on a stick and burger patties basted with butter: We polled some of our favorite grilling experts to get their most extraordinary ideas for everyday cooking.

By Kristin Donnelly
Updated March 31, 2015
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Chef Emeril Lagasse honors simplicity in his new book, Emeril at the Grill:“I keep lemons, limes and oranges on hand for spritzing over simply grilled meat, seafood and vegetables. Then I drizzle on olive oil.”

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