If you're wondering about the pros and cons of the wet and dry methods, here are some aspects to consider. A dry brine is ...

This technique is especially popular for poultry, pork, and beef, providing an easier and often more effective alternative to ...

There's nothing worse than cutting into a dry, flavorless pork chop or a rubbery chicken breast. Luckily, there's an easy fix ...

A brine penetrates a chicken or a pork loin rapidly and completely, bringing with it any flavors you might have added to the salty solution (garlic, onion, tarragon, pepper). Chefs often use ...

“Everything else is for extra flavor and surprising elements. This brine can be used for chicken, duck, pheasant, pork … and, of course, turkey. The whiskey will give the [meat] a rich and ...