If a best friend’s job is to make everything better, then meet your new BFF for the kitchen – the marinade.  Sure, it may not seem like much, but it’s a simple way to get more flavour and variety out of anything you cook without adding a ton of fat and calories. A typical marinade is made up of three essential components: an acid, an oil, and a flavouring agent, such as an herb or spice.  These elements all work together to transform both the taste and the texture of your dish in different ways. The acid, which could be wine, citrus, vinegar or any number of elements, breaks down (or “denatures”) the proteins and allowing it to absorb more of the flavour while keeping the meat’s natural juices.   The oil penetrates the meat and helps to prevent moisture loss during cooking, resulting in a finished dish with more of the natural juices locked inside.  The herbs and spices play the most important role – making the dish taste great. For a no-mess marination, simply place everything in a zip-top bag and place it in the fridge overnight, or at least for an hour or so to let the liquids absorb. Never marinate at room temperature, as it can encourage bacteria growth, and remember the most important marinade tip – never re-use a marinade once it has been in contact with raw meat.  If you want to use the marinade to make a sauce for the dish, remember to set some aside before you add it to the raw meat. If you want to see what difference a marinade can make, try our recipe for Tequila Marinated Chicken with Rice, Corn and Black Beans. Do you have a favorite, go-to marinade or a cooking technique that’s your best friend in the kitchen? Leave us a comment and tell us all about it!