marinade:

A marinade is a seasoned liquid preparation in which raw food—typically meat, poultry, seafood, or vegetables—is soaked prior to cooking. While the term originated in French cuisine (from the verb "mariner," meaning to pickle), marinades are foundational across global cuisines. A marinade typically comprises an acid component (vinegar, citrus juice, or wine), an oil, and aromatic seasonings (herbs, spices, garlic, onion). The acid denatures proteins and permits penetration of flavors; the oil carries fat-soluble flavor compounds and prevents excessive drying; aromatics provide complexity. Soaking duration ranges from 15 minutes to 48 hours depending on the ingredient's density and desired flavor intensity.

Marinades are not a single ingredient but rather a functional preparation method with infinite regional and stylistic variations. The proportions and components vary widely: Asian marinades emphasize soy sauce, ginger, and sesame oil; Mediterranean versions rely on olive oil, lemon, and oregano; Latin American preparations feature lime, cilantro, and chiles.

Marinades serve dual purposes: tenderizing tougher cuts through enzymatic action and infusing flavor throughout the protein or vegetable. In grilled and barbecued dishes, marinades are essential—from Middle Eastern kebabs to Asian satay to Latin American carne asada. Marinated vegetables appear in antipasto, crudités, and Mediterranean meze preparations. Beyond soaking, marinades are often reduced and brushed onto food during cooking or served as finishing sauces. The technique appears across cuisines: Indian tandoori marinades, Korean gochujang-based preparations, and Italian balsamic reductions all function as flavor vehicles.