Useful for boosting flavor and texture, brining food has a long and storied history. But if you're brining your meats in ...

In the recipe development world, it often seems like there’s no problem that brining can’t solve. Dry, chalky chicken? Bland, ...

Chefs often use brines for pork, chicken, and turkey–the three types of meat that benefit the most from brining–because they result in a uniformly juicy loin or bird that’s perfectly ...

What is the secret to a moist turkey? In this recipe, brining the turkey for 24 hours before marinating makes it especially succulent. "The main process going on when you're brining is that salt ...