Dry brining involves salting meat in advance—ideally 12 to 48 hours before cooking. You simply mix kosher salt with black ...

Using a Dry Brine will enhance the flavor of any cut of meat. The simple process involves a combination of salt and seasoning and time to get flavor into the cells of the meat. In this article, we ...

Everyone knows how to cook chicken, but few people know how to cook it well. And hey, chicken is usually pretty good even when it's just a tiny bit dry or when it could do with a little more flavor.

In a sauté pan toast the fennel seed, mustard seed, and black peppercorn for 1-2 minutes, until fragrant. Add the celery seed and toast for 1 minute. In a large pot add the water, salt and sugar, ...

We’ve all had something from the grill that was overcooked, dry and tasteless. Chicken, skin-on or skinless, breast, thigh or leg, are easy targets. If you've never tried brining, it's a way to ...

Adds a subtle tang: Pickle brine gives chicken wings a bright, slightly acidic kick, just enough to add flavor without making ...