Cooking Your Vinaigrette Is Missing Fish Sauce Spoon some of this briny dressing into the center of an avocado for a quick snack, or use it as a flavorful liquid for simmering shrimp. Story: Christian Reynoso
Know Your Chicken My Two Marinades Cornell sauce and soy sauce play similar roles in infusing chicken with flavor. But combine the two and something special will happen. Story: Cathy Erway
Cooking Vinaigrette, Beyond the Salad Warm your oil and vinegar over the stove, and treat it like a marinade, finishing sauce, and everything in between. Story: The TASTE Editors
Cooking Go On, Get the MSG Padded with plenty of kosher salt, the seasoning can be the wind beneath your dinner’s wings. Story: Daniel Holzman
The Country’s Best Yogurt Column Yogurt Your Meats: It’s Part Science, Part Spiritual Forget buttermilk for a second. A soak in yogurt is great for lamb, beef, goat, and particularly chicken. Story: Priya Krishna
100 Questions for My Friend the Chef What Makes a Great Meat Marinade? Meat bought with the best intentions can be, well, boring. Marinades fix that, sometimes in a hurry. Story: Matt Rodbard & Daniel Holzman