Marinating is a great technique to have in your arsenal: It gives you an added sharpness and a boost of extra flavor, but can also make your proteins much more forgiving when it comes to cooking them.

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 ...

We may receive a commission on purchases made from links. It may sound a bit silly, but the same fizzy beverage you sip on hot afternoons can be a useful ingredient in your kitchen. Ginger ale is more ...

Place all adobo ingredients, except salt and mayonnaise ingredients, in a saucepan. Add 1 quart hot water to cover the chiles and bring to a boil. Simmer for 30 minutes or until the chiles are very ...

This classic Alaskan Halibut Olympia layers wine-marinated fish over sautéed onions with a creamy mayo–sour cream topping and ...

For a lot of home cooks, marinating meat is almost as automatic as cooking the meat itself. Douse the meat in some kind of flavored liquid, pop it in the refrigerator overnight and cook it the next ...

AT Yale Environment 360, freelance journalist Rebecca Kessler takes a look at the steadily evolving efforts to improve the passage of migratory fish around the countless dams that block rivers in the ...