FOOD FACTS Did you know...A healthy garden salad with low-fat dressing often has more sodium than A hamburger and french fries? Teriyaki marinade can have as much as 3,050mg sodium per tablespoon, but many grilling sauces have less than 140mg?

Hoisin sauce is such a versatile Chinese condiment and the combination of sweet, salty, and spicy flavors that it offers is a real treat for your tastebuds. These delicious steak kabobs are coated with a zesty marinade, which pairs hoisin with orange flavors. The grilled oranges add a nice caramelized component.

First step for the bird is a 24-hour spicy brine. Then the turkey is coated with a BBQ sauce-based marinade and allowed to rest for another 24 hours. Grilling time: the turkey is browned on the grill and cooked with the indirect heating method.

In this video UrbanGriller covers many of the important factors in good grilling, including marinades, the brining technique, and letting meats rest after cooking. It's a great instructional video on grilling a rack of lamb on your backyard grill. Check it out.

A Chicken Marinade Recipe. A real beauty

French cuisine is a style of cooking derived from the nation of France. Arguably considered to be the world's most refined cuisine, it evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques, beginning with François Pierre La Varenne and further developing with the famous chef of Napoleon Bonaparte and other dignitaries, Marie-Antoine Carême.French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. Basque cuisine has also been a great influence over the cuisine in the southwest of France.Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.