We meat at last!

Descended from the Latin "marinara," meaning "from the sea," a marinade was originally a brine used to preserve meat while imparting flavor. Today, with refrigerators to keep things fresh, we depend on marinades less for preservation and more to add zing to a steak or tang to a chop.

There are as many different marinades as there are seasonings, but every marinade has the same basic structure. Learning that structure will allow you to get creative in your own kitchen. We'll teach you the basics of whipping up a lip-smacking marinade using ingredients you probably already have on hand.

Before you begin

Work clean. Raw meat is a great breeding ground for germs and bacteria, and requires special consideration in its preparation. Never let your raw meats and vegetables touch, as the bacteria will spread to the vegetables. What's more, be sure you aren't carrying germs or bacteria on your hands or utensils. Wash anything--cutting board, knife, your hands--thoroughly with soap and warm water after they've touched any meat.