Log In / Join Now

Magazine Archives: June 30, 2007

Tastes: IN THE KITCHEN with Sam Gugino: Try a Little Tenderness

Sam Gugino
Issue: June 30, 2007


Whether they are used for barbecuing, grilling or cooking in the kitchen, brines, marinades and rubs can add character, flavor and tenderness to meat, poultry and seafood. But figuring out the differences between these mixtures—not to mention pastes, bastes and cures—can make a backyard grill master's head spin.

For the full article, check out the new issue of Wine Spectator, on newsstands May 31, 2007.

Members-Only Content

PREMIUM SUBSCRIPTION

Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.

START FREE 30-DAY TRIAL

Already a member?     Sign In


WineRatings+ app: Download now for 340,000+ ratings.