A mix of warm spices and yogurt gives this marinade a deep complexity and makes a slightly tangy base for tenderizing meat. It’s a key element of chef Cheetie Kumar’s Lamb Biryani recipe.

But sometimes you want to add some oomph or complement other dishes on the menu—that's where marinades come in. Marinades coat the exterior and create a depth of flavor and a glaze-like finish.

Marinade: It’s one of those culinary terms that evokes an aura of kitchen mystique, as if throwing together a bunch of liquids, flavorings, herbs and spices will magically transform meat, fish ...

The answer is not fancy techniques or expensive cuts of meat. It’s far simpler: Barbecue sauce and marinades can do the job. Marinades — a simple combination of herbs, garlic, wine or ...

When it comes to boosting the flavor of grilled seafood or meats, nothing can beat a marinade. This simple truth is appreciated around the world, from Jamaica’s jerk master to India’s tandoori ...

My secrets are two: locally raised chicken and an overnight rest in a simple marinade. My standard marinade consists of glugs of good olive oil and lemon juice, a little chopped garlic ...

Marinades start the breakdown of food by including an acidic or enzymatic component, allowing the flavor and juices of the marinade to penetrate the food. Oil coats the food and absorbs seasoning ...

With the thought of school starting back up and the Olympic Games now behind us — though we still have the Paralympic Games to look forward to! — it feels as if summer is almost over.