To the uninitiated, capicola and prosciutto may seem similar, but capicola is actually quite distinctive in its own right.

Although both share the same name, Canadian and American bacon differ significantly in texture and taste. Here's what makes ...

An aged-old practice, dry curing meat ensures that it lasts longer and has more flavor, thanks to the salt and spices used. When combined with cheese, cured meats make for an especially tasty treat.

Pink salt is also known as Prague powder, Insta Cure #1, or pink curing salt #1, and it is commonly used to cure meats, like ...

This simple Salt Cured Pork Tenderloin ... only person in my household who eats cured meats, and someone who perhaps loves them a little too much, curing a pork tenderloin is just right.

Two studies show that salt (NaCl) supplementation can enhance the effector function of CD8 + T cells and boost their antitumor responses. Transcriptomics is widely used to identify functional and ...

Salting by weight gives you precise control of the salt concentration in your dry-curing. By measuring salt as a percent of the meat’s weight (2.6 to 3.5 percent of it), and allowing enough time ...

Generally, sealing a butcher block countertop will take 1 to 2 hours, but the length of time it takes for the sealant to dry and cure depends on the type of sealant. Evaporating oil sealant takes ...

The offices of plant-based protein startup Heura are tucked away down a narrow street a short distance from one of ...

While the findings of this new research are hardly surprising, a reminder about what foods we should – and shouldn’t – be ...