This technique is especially popular for poultry, pork, and beef, providing an easier and often more effective alternative to wet brining. It is very easy to modify these ingredients based on your ...

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 ...

A dry brine is probably the way to go if you're roasting crispy chicken wings (or looking for the perfect crust on your pork chops). Dry brines use salt to naturally extract the meat's moisture ...

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