It makes for a pinker meat when it’s cooked, and the crackling is fantastic.” Dear Xanthe I have a lot of recipes that require 70 per cent cocoa solid chocolate bars to be melted.

If you've never brined meat, then the word "brine" might bring up associations with pickles or the ocean, but soaking tough meat in a brine solution is a tried and true way to add flavor and moisture.

Soaking meat in a salt and water brine long remained a lure — but not a staple — in my cooking repertoire. It theoretically ...

Brining--essentially soaking meat or poultry in a solution of salt and cold water--has long been used as a preliminary step in smoking. It flavors the meat and also plumps it, ...

A comprehensive guide to the salty science of dry-brining. Serious Eats / Vicky Wasik Should I brine my turkey? It's a question that comes up every year around the holidays, but that's not the ...

Properly brined meats can soak up about 10 percent of their weight in brine, which is to say that if you have 1 pound (16 ounces) of meat in our brine, it will absorb 1.6 ounces of the solution.

Chicken is one of the most popular types of meat around the world, but that doesn't mean it's the easiest to cook. As white meat, chicken is prone to drying out fast, and can become tough and stringy.

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