Marinades & Rubs

Chef Tim Cushman of Boston’s O Ya brushes his terrific, versatile soy glaze on tuna burgers; it’s also great on gri...

“The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat,” says Brian ...

Bill Kim's mother makes a version of this marinade for her bulgogi, thinly sliced Korean-style short ribs, but Kim al...

The brandy flavor really comes through in this marinade, making it perfect for assertively flavored meats like lamb. ...

This marinade is Bill Kim's version of ponzu, a Japanese sauce made with soy sauce and citrus. Here he uses mirin...

Chef Bill Kim likes to use this spicy, citrus-scented marinade on steak, but it's also great on chicken and shrim...

Bill Kim prefers using frozen lemongrass to fresh here because he finds the flavor sweeter than fresh. The fragrant m...

The inspiration for this garlicky marinade was lechón, a slow-roasted Puerto Rican pork dish Bill Kim learned fr...

Plus: Ultimate Grilling Guide

Plus: Ultimate Grilling Guide

Plus: Ultimate Grilling Guide

Chef Tim Love created this peppery spice blend for big cuts of meat, but he uses it for everything from yucca chips t...

This bright-green salt with minced chives and fried sage leaves is delicious rubbed on chicken or pork, sprinkled on ...

Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn&#...

Chris Cosentino spices his bison strip loin with juniper, since juniper berries often grow where bison graze; the bis...

Panzanella, the Italian salad, is typically made with tomatoes, onions and chunks of bread. In her smart version, Kor...

This roast chicken is foolproof and fantastic. Plus, it's versatile enough for a weeknight dinner or weekend dinner ...