We’ve all had something from the grill that was overcooked, dry and tasteless. Chicken, skin-on or skinless, breast, thigh or leg, are easy targets. If you've never tried brining, it's a way to ...

Dry brining involves salting meat in advance—ideally 12 to 48 hours before cooking. You simply mix kosher salt with black ...

Making chicken at home doesn't need to be difficult, but a little effort goes a long way. If you're skipping this simple step ...

If you’re looking for the best way to brine meat for smoking, this simple wet brine recipe is a great option for everything from whole chicken and pork chops to chicken pieces and even beef brisket.

If you make chicken on the regular, but it always comes out rather dry or flavorless, you need to get on the brine train.

Getting your Trinity Audio player ready... There comes a time when even the most beloved and closely held adages need to be challenged. Take Plato’s “necessity is the mother of invention.” Centuries ...

Q: What’s a good mix of salt and water for brining chicken? Is there a time difference for whole chicken vs. parts? A: Brining, or soaking food in a mix of salt and water, adds moisture and flavor. A ...

We explore brining and whether or not it makes a different when cooking the turkey. George and Andrew violently disagree on whether brining meat matters. George thinks brining is totally unnecessary; ...