There are lots of different ways to improve a steak or a chicken breast, and if you've never experimented much with them, they tend to blend together like a bunch of spices. If you've never brined ...

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

Corned beef (which differs from salt beef) is tender, flavorful, and salty, thanks to an intense days-long curing process. While you can pick up corned beef at the supermarket, you may be curious how ...

For centuries, people have been drying and curing meat to preserve it. One result of that practice is jerky, the tasty, chewy snack that's typically reserved for camping and road trips. But don't ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...

If you’ve spent much time in the hot dog aisle of your local supermarket, you may have noticed more choices labeled “uncured.” What does this mean, and should you buy “uncured” instead of “cured” meat ...