These steakhouse-inspired beef kebabs use a bold, savory marinade built from olive oil, Worcestershire, soy sauce, Dijon, ...

“I never rinse marinade off meat before cooking because it defeats the purpose,” he says. When you rinse, you’re literally ...

A little shio koji goes a long way. The general rule is a ratio of 10% shio koji to meat or fish by weight as a marinade. (I use the easier-to-remember ratio of 1 tablespoon of shio koji per 5 ounces ...

Before you toss that leftover marinade, learn if and when it's safe to reuse it, when to toss it, and how to safely turn it into a sauce or glaze.

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 ...

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Putting together my favorite marinade takes some time, not least because I allow it to. I always start with red wine: one glass for me, one for the marinade. Then I set the two apart by adding garlic ...