Honey

Honey has a serious place in the savory kitchen, and as more than just a wonderful and versatile flavoring agent. The use of honey in marinades, especially for meat, aides in the browning process. Additionally, it has been found to inhibit subsequent micro-biotic action and limit the production of potential cancer-causing compounds called heterocyclic aromatic amines (HAAs) when marinated steak and chicken were fried or grilled to the point of "charring."