Meanwhile, here's a recipe ... seasoning makes Bell's unique and hard to replicate. The seasoning came about serendipitously when Boston chef and inventor William Bell set out to make a sausage ...

It starts with homemade cornbread (no shade to store-bought) mixed with sausage, sautéed vegetables and fresh herbs like sage, parsley and thyme. “This was a recipe my grandmother used to make,” says ...

Why? Because leaving the seasoning on your chicken overnight in the fridge will help it start to trap moisture in the chicken, which will make it nice and juicy once cooked.” ...

Just Spices UK says: “You should always season your chicken before cooking when it’s raw. “You can even do this up to 24 hours before if you have the time. Why? Because leaving the seasoning on your ...