Bret A. Lynch

Marinating has been a major contributor of the global food architecture for thousands of years, for it serves as a foundation to many chefs’ signature dishes. Commonly used to flavor foods, tenderize tougher cuts of meat or firm vegetables, marinades generally contain one or more of the following: seasonings (salt, spices, aromatic herbs and vegetables), acids (vinegar, wine, yogurt or citrus juices) and oil.