Here's how to do it without sacrificing flavor.

Lucy Vaserfirer says there’s no hard-and-fast rule for creating marinades but they usually consist of equal parts salty, sour and sweet ingredients plus oil and desired flavorings. The key is to taste ...

Caroline Barrett's newest column tells readers the best way to craft a marinade, what vessels to rest the food, and more Fish is a more delicate protein, and should only be marinated for less than an ...

Given the amount of flavor that marinades contain, throwing away leftover liquid seems like a waste. To easily (and safely!) ...

Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, or even vegetables or soy products, submerge them in a marinade, and you’ve turned a ...

1) Avoid food poisoning I: Never marinate food at room temperature, only in the refrigerator. Harmful bacteria can form at room temperature. 2) Avoid food poisoning II: If some of the marinade is to ...

Read full article: Bexar County to install four-way stop sign at problematic intersection in Alamo Ranch Richard Acord, 55, died of blunt force injuries as a result of the crash. This recipe offers ...

ALSIP, ILL. — Griffith Food’s OptiTender Marinade, formulated for meat processors producing marinated and prepared beef and pork products for retailers and foodservice operators, offers protein ...

ALSIP, ILL. — Griffith Foods has launched OptiYield, a range of yield-enhancing marinade systems marketed as phosphate-free for protein processors. The systems are formulated with a blend of starch ...