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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...

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