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 ...