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Marinating does more than giving a kick of flavor to your food; it also inhibits the formation of potentially carcinogenic HCAs, which form when grilling meats like poultry, red meat and fish.

Avoid cross-contamination by using separate cutting boards, utensils and platters for raw and cooked foods; refrigerate foods while marinating; and never baste with the marinating liquid.

Grilled Salmon I | "I was never big on eating salmon but this recipe changed my mind. Followed ingredients to a T but cooked on my indoor grill pan so it did not require any additional oil. It came out wonderful!!!!"

Fire up your grill to a medium-high fire (375-450°F) for juicy boneless, skinless chicken breasts without overdoing the meat.

Adventures in All Things Food - Greek Inspired Fish Flat Bread with Tzatziki Sauce using Van de Kamp's Fish Tenders & Birds Eye Corn. Fast & Easy Dinner #FishnVeggies #CBias

Food + Chef is an iPad and iPhone Magazine In Search of the Best Restaurants, Cooking, and Cuisines from Kitchens Around the Globe