Saving preparation time when marinatingUse bottled salad dressing, the most convenient and basic marinade available. Choose a dressing that complements the flavor and tenderness of the food to be marinated. Mild, rich dressings such as ranch work well with delicate

Go easy on the acid in the marinade, which can toughen the proteins in food. Tender meats such as chicken breast will toughen fairly quickly in an overly acidic marinade. For beef, pork, or chicken, use no more than an

To avoid mushy marinated foods, always limit the amount of time that foods soak in the marinade. In general, foods with open-textured flesh, such as fish and seafood, need less than 45 minutes of soaking. Chicken breast break down after

Typically blends of an acid (such as vinegar), plus oil, salt, and seasonings, marinades are a terrific way to boost the flavor of meats and fish. The acid and salt tenderize tough fibers, while the oil acts as a flavor

A simple emulsion of oil, egg yolks, and lemon juice or vinegar, mayonnaise is one of the classic French sauces. To make mayonnaise, for each egg yolk, use 1 tablespoon lemon juice, half teaspoon salt, and half cup oil. Using

is made from the boiled and reduced sap of the sugar maple tree, which thrives in the cold climates of the northeastern United States and Canada. Excellent over pancakes and waffles, maple syrup also makes a delicious glaze for pork,

It is used as a butter substitute, stick margarine is made from vegetable oil that has been hydrogenated to transform it from a liquid oil into a solid fat. When choosing, read the margarine labels carefully so that you know

When buying live lobster, don't worry about its mottled greenish-brown appearance. The deep red pigment in the shell, known as astaxanthin, will shine through as color-binding proteins break down during cooking. When choosing for a live lobster, look for live,

Although native to Australia, where it is also known by the names of Queensland nut and Australian hazel, the macadamia nut is practically synonymous with Hawaii. Macadamia nuts are among the richest nuts in the world. They turn rancid quickly,

In general, lima beans cook pretty fast and require no soaking. Sometimes, however, dried limas have been sitting on the shelf for so long that they never become tender when cooked. If you know that your lima beans are more

The two most popular types of limes on the market are Tahiti limes and Mexican limes. Of the two, Tahiti limes (or Persian limes) are the most common. They never have seeds, so there is no need to take precautions

One of the most nutritious organ meats, liver is best when it comes from a young animal. Calf's liver tends to have a more tender texture and better flavor than beef liver. When choosing liver, note that fresh liver has

Sweet, juicy lettuce leaves are the base for a wide range of refreshing salads. When choosing lettuce, the best heads of lettuce are dense and heavy for their size with unblemished leaves. Avoid limp heads with brown spots or hollow

Lentils is one of the oldest cultivated crops in the world, high-protein lentils are small, thin-skinned, and fast-cooking, requiring no soaking. They are delicious, economical, and extremely versatile.When choosing, please note that all lentils have an earthy, almost nutty flavor.

Prized for their sweet, acidic juice and flavorful zest, lemons have a wide range of uses in the kitchen. They're essential for rounding out the flavors of many sauces and are the primary flavoring in a host of desserts. A

Leeks is one of the sweeter members of the onion family, as it looks like an overgrown scallions. Leeks are available year-round, so leeks tend to be best from the fall until the spring, when their cores begin to turn

Almost any good cook will tell you that a good-quality knife is the single most important tool in the kitchen. However, there is no reason to buy a lot of knives. Just be sure to stock 3 top-quality ones: a

Known for its tenderness and delicate, yet rich flavor, lamb is the meat of sheep that are less than 1 year old. Mutton is lamb that is more than 2 years old.When choosing lamb, look for bright, moist lamb that

Kiwi is an ideal fruit to pack: juicy, not bulky, and nutritious. In fact, kiwi is often regarded as one of the most nutritious fruits, followed by papaya, mango, and orange. Two kiwis contain more potassium than a banana, as

When choosing a location in the kitchen, ensure that you link all work areas with counters, if possible. Once you have found the best placement for major appliances, connect them with a system of level and continuous counters to make