Pointers for how much salt you’ll need per pound, why glazing is better than basting, our favorite flavor combos, and more.

Promising crispy skin and juicy meat, Nikki Birrell explains why this step is worth your time. Roast chicken is a classic ...

Don't throw away that liquid left in the pickle jar—it's a culinary treasure! Brine, that mix of water, vinegar, salt, and ...

The secret to creating a delicious Thanksgiving Day turkey is brining your bird beforehand, but just what technique works ...

An icon in the shape of a lightning bolt. Impact Link Life is too short to eat dry meat, so try brining. You've probably heard of brining, which rose to popularity in the early 2000s and involves ...

Don’t toss your leftover olive brine. From marinades to vinaigrettes, here are six ways to make the most from a jar, ...

This turkey brings Latin-inspired flavors to your Thanksgiving table. First, marinate the turkey in a mixture of puréed ...

I’ve hosted Friendsgiving for over 20 years, and these are the tools I won’t prep the feast without. From a Cuisinart ...

Our primary metric of interest is the brine fraction (the volume ratio of brine inclusions to the total sea ice), which we quantify and determine its sensitivity with respect to the ambient salinity, ...

This trick also works for other hearty braises, like beef stew. Meat and other fatty ingredients have a tendency to muffle ...