Maybe it tastes the best when you don't have to make it, but restaurant-worthy chicken hits home with these expert tips for a ...

Dry Brining Versus Seasoning. If you put seasoning on a cut of meat just before cooking, you will have flavor on the outside ...

Planning your Thanksgiving meal leaves you with a lot of choices. Which sides to serve; how much wine to get for the table; to pie or not to pie. (The answer is always yes.) While we can't figure ...

Don’t be afraid to customize your brine with herbs, spices, and alternative liquids. As we mentioned previously, brining offers plenty of space for experimentation and exciting flavor combinations.

However, McGreger notes that the acidity in the brine will be more diluted, so you’ll want to taste after 24 hours and season again with salt, vinegar, and spices to your liking.

Taking the extra time to dry brine chicken before cooking it—sometimes as long as 24 hours before—makes it so, ... to get flavor and seasoning deep into the food being brined.

A dry brine, you're really just sprinkling the seasoning all over and letting it hang out. But if you have a pre-brined turkey, I wouldn't brine it. I would air dry it in the fridge so you can get ...

Before removing turkey from brine, make spice rub: Combine chili powder, cumin, coriander, oregano, black pepper, sea salt, cayenne and allspice in a bowl. 3.