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Marinades & Rubs

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

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

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

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

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

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

For an extra kick, Michael Symon marinates his chicken with minced jalapeño and crushed coriander.Slideshow: Mic...

For a delicious sweet-and-salty marinade, Michael Symon uses Sriracha, soy sauce and fresh peeled ginger.Slideshow: A...

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