As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.

Coming out of the holidays and into the threat of winter weather, the word brine takes on a whole new meaning. Read more: ...

The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be ...

Are your dressings tasting a little flat? We got some advice from a pro chef on how to include pickle brine for more complex ...

In a medium bowl, whisk together yogurt, salt and 1 cup water. Place chicken halves in a gallon-size resealable bag and pour yogurt mixture over. Seal, pressing out all air, and toss to coat ...

If the vibe’s not right, the food’s not right. Turkey is in brine days before we roast it, and most of the sides we eat are finished and chilled in the fridge before Thursday. We’ll roast a ...

A popular Jacksonville raw bar is adding champagne and caviar as it goes from pop-ups to a brick-and-mortar restaurant in ...

I have plenty of ideas for tasty brine solutions but my stumbling block is how long to brine for. Is there a general rule of thumb to follow? Thanks, your thoughts will be appreciated. Wayne ...

SPARTANBURG, S.C. (WSPA) – Coming out of the holidays and into the threat of winter weather, the word brine takes on a whole new meaning. It’s a mixture of salt and water that will be spread ...