There are certain ingredients that you almost have to treat like a sponge. Take a simple, insipid chicken breast for example; it can be totally transformed with the addition of a few herbs & spices and a couple of hours marinating before being cooked.
Although the main purpose of marinating is to add flavour, in some cases it can also help to tenderise meat, chicken and fish. Marinades can even be used on some vegetables, including aubergines, courgettes and artichokes. Part of the trick is to plan ahead so your food has time to absorb the flavours. The best way to do this is to marinate the night before and sleep on it.
Most marinades combine an acid, like lemon