Marinade

A seasoned liquid in which food is soaked before cooking. It flavors the surface and, depending on its ingredients and contact time, can alter texture.

Diffusion: The net movement of particles from regions of higher concentration to lower concentration. Marinade compounds move into food mainly by diffusion, which is limited by time and distance.
Acid: A substance that donates protons or accepts electron pairs in chemical reactions. Vinegar and citrus provide acidity, which sharpens flavor and affects surface texture.
Meat: Animal flesh used as food, including muscle and associated tissues. Meat is a common marinade target, but its thickness limits how deeply flavor penetrates.
Rubs (cooking): Mixtures of dry seasonings applied directly to food before cooking. A dry rub seasons through surface contact without soaking food in liquid.
Osmosis: The movement of water across a selectively permeable membrane toward a region with higher solute concentration. Salt in a marinade can draw water from food and change its moisture balance.
Salt: Sodium chloride, an ionic compound used to season and preserve food. Salt seasons food and changes how proteins interact with water.
Fish: Aquatic vertebrates used as food, especially their edible flesh. Delicate fish can change texture quickly in acidic marinades.
Glaze (cooking): A coating applied to food, often near the end of cooking, to create flavor and a glossy surface. A glaze is usually applied during or after cooking rather than used for soaking beforehand.
Protein denaturation: A change in a protein's structure that alters its properties without breaking its peptide bonds. Acids and salts can alter surface proteins, changing the texture of marinated food.
Oil: A fat that is liquid at room temperature and does not mix with water. Oil carries fat-soluble aromas and helps coat ingredients in some marinades.

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