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.

If your grilled salmon is turning out mushy, you might be making this major marinade mistake. Here's how to avoid it, ...

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 ...

I have a real problem with those little tubs of Inglehoffer creamy dill mustard with lemon and capers. As soon as spring arrives, I immediately start incorporating this dill-icious ingredient into, ...

Fish is one of the scarier kitchen ingredients, but it needn't be says Sinu Pillai Fleet Exec Chef for Holland America.

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 ...