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.

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 ...

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 ...

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 ...

Ingredients. 1 gallon/4 liters water; 1 cup/225 grams kosher salt; 1/2 cup/125 grams sugar; 1 bunch fresh tarragon (about 1 ounce/25 grams) 1 bunch fresh parsley (about 1 ounce/25 grams) ...

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.