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 ...

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

To make the brine, place the bay leaves, peppercorns, salt, sugar, vinegar and water in a large saucepan over high heat. Bring to the boil and cook, stirring, for 4 minutes or until the salt and sugar ...

After brining your turkey ... and pour 2 cups of the stock into the roasting pan. Roast the turkey in the oven for 45 minutes, then baste with 1 cup of the stock. Roast the turkey for 1 1/2 ...

Even the simplest brine coaxes flavor from and add moisture ... If you have time, let it rest at room temperature for an hour ...

The water that surrounds feta cheese is a brine that helps to keep the cheese fresh (meaning that if you accidentally throw ...

You’re roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat ... While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving ...

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