Brining meat should happen at least 12 hours in advance of when you want to cook the meat and can be done with water, salt, and sugar or a dry brine using a variety of herbs and spices.

A comprehensive guide to the salty science of dry-brining. Serious Eats / Vicky Wasik Should I brine my turkey? It's a question that comes up every year around the holidays, but that's not the ...

We'll show you why it's worth it to use a brine—especially on leaner cuts of meat like pork chops and chicken breasts. The ...

In my paean to pork a few weeks ago, I made a throwaway reference to brining. Judging from the e-mails that came in asking for more details -- Just how much salt? Exactly how long? And what about ...

A basic formula for a brining solution is to mix 1 cup of kosher salt with 1 gallon of water. If you substitute regular table salt, cut it by half and use one-half cup.

Brining–soaking meat in salt water–was a common preservation practice before refrigeration. Today its purpose is more to tenderize and flavor meats. Some home cooks still brine pork, ...

Brining meat should happen at least 12 hours in advance of when you want to cook the meat and can be done with water, salt, and sugar or a dry brine using a variety of herbs and spices.