Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a fan of this column. He was responding to a teriyaki marinade ... even Adolph’s Meat Tenderizer.

So, if a few hours of marinating is good, then longer times must be even better, right? Not necessarily. It all depends on ...

Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing ...

Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside.

Please verify your email address. Immersing this meat in marinade has created a piece of culinary art that elevates the feeding experience of whoever has the pleasure of tasting it. 0.5 In ...

We spoke with Michael Lomonaco, chef at Porter House Bar and Grill, to find out more about why you should never cook marinated meat in your cast iron skillet. According to Chef Lomonaco ...

The flavor of Lidia’s antipasto style marinated winter squash is sweet and vinegary. The simplicity of the dish and complexity of taste is reminiscent of the squash Sean served at the final ...

Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a fan of this column. He was responding to a teriyaki marinade ... even Adolph’s Meat Tenderizer.

The nicest thing happened to me one day as I rifled through the mail. I got a letter from Dr. C. Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a ...