Linked from

The 14 pages that link to Marinade, each with the reason it gives.

• Soy sauceNarrower topic: Soy sauce’s salt and savory compounds make it a common marinade ingredient.

• Hot sauceRelated: Hot sauce can season marinades for meat, seafood, and vegetables.

• Salad dressingCompared with: Both can use oil and acid, but a marinade is primarily for treating ingredients before serving or cooking.

• CondimentCompared with: A marinade flavors food before cooking rather than chiefly accompanying it at serving.

• GlazeCompared with: A marinade flavors food by contact before cooking; a glaze finishes its exterior.

• VinaigretteRelated: Vinaigrette-like mixtures can season vegetables, meat, or seafood before cooking.

• Lemon juiceNarrower topic: Lemon juice is a common acidic component of marinades.

• Chili sauceRelated: Some chili sauces serve as ready-made marinades for meat, seafood, or vegetables.

• Lime juiceNarrower topic: Lime juice is a common acidic component of marinades for meat and seafood.

• Barbecue sauceCompared with: Barbecue sauce is usually applied during or after cooking rather than used only as a soaking liquid.

• SatayNarrower topic: Marinades give satay its varied flavors before the meat reaches the grill.

• Apple cider vinegarRelated: Its acid contributes brightness and flavor to marinades.

• Chuck steakRelated: It can season chuck steak, though it does not replace time-based collagen conversion.

• Sweet soy sauceNarrower topic: The sauce’s sugar and salt make it useful in marinades for grilled foods.