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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...

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

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. ...

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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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.