Great article, the discussion on marinade efficacy is one that's been going on for quite a while and this is a very approachable start. I do have one complaint, they wrote "Chefs hope by immersing the meat in liquid (braising) or wrapping in foil, some of this moisture will reenter the sponge", I think they might have confused braising for boiling which are two very different cooking methods. When braising your goal is to cook low and slow, melting fat and turning connective tissue into collagen. Sure there's a lot of liquid in there too, but the main purpose is to add more flavor and help regulate the temperature.