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, you're missing out on big flavor.

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.

Spatchcock chicken gives you the most flavorful, juicy chicken and crispy skin, but for a fraction of the normal cooking time. We're giving you step by step instructions so you can spatchcock your ...

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 ...