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Marinades & Rubs

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"Building layer upon layer of flavor is absolutely crucial to great barbecue," says Adam Perry Lang. For the ...

Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way this Moroccan spice rub tastes with a go...

Working a little of this paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff ...

Chinese five-spice rub is a bold mix of cinnamon, clove, fennel seed, star anise and Sichuan peppercorn. Grace Parisi...

Grace Parisi prefers the fresh flavors of green bell pepper, onion and garlic in Creole cooking to the gritty, harsh ...

Grace Parisi adores miso, the Japanese soybean paste. She particularly likes white miso because the flavor is mild, b...

"Wet" rubs generally combine vegetable oil with flavorings—like the lemongrass, ginger, garlic, cilantro and jalape&#...

F&W's Marcia Kiesel says Scotch bonnets and habaneros have a taste like no other chile: They are wonderfully frui...

This recipe from Melissa Rubel Jacobson is based on Peruvian rotisserie chicken. It's deliciously lemony and garl...

With lots of ouzo, fennel and dill, this marinade packs great anise flavor. Melissa Rubel Jacobson says to leave it o...

A good, complex curry powder is the key ingredient in the fragrant rub here, says Marcia Kiesel. The rub also gets an...

To get the most out of a quick Spanish-inspired rub, Marcia Kiesel turns to pimentón de la Vera, the Spanish smo...

Hot, sour, salty and sweet are the main flavors in this Vietnamese-style marinade from F&W's Melissa Rubel Jacobs...

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.