It's not necessary to brine red meats (like beef or lamb) or fattier cuts (like chicken thighs or pork shoulder), but these items may benefit from a flavorful marinade. Not exactly. Marinades don ...

Even the most basic roast chicken needs a brine. And you can get Jacques Pépin-approved results by soaking your chicken in this signature ingredient.

Raw beef is initially brined for up to a week or more, so it’s important that the brine mixture has enough salt to prevent the growth of bacteria and other detrimental micro-organisms.

A dry brine and a curing mix are applied identically ... but what's good for the bird isn't great for the beef, especially a pricey holiday rib roast or prime rib when you want a crispy browned ...

Corned beef, made from beef brisket that has been cured in brine, was a staple in Irish American communities in the late 19th and early 20th centuries. The dish became synonymous with Irish ...

Remove steak from brine and pat dry. Heat the oil in a large pot or pan and when hot add the beef. Seal on both sides. Add the onion and celery and cook for 5 minutes. Add the remaining beer ...