A brine can make your Thanksgiving turkey juicy and full of flavor, but it can also prevent the skin from getting crispy. In this video, you'll learn how to work with a dry brine of kosher salt and herbs that draw out the turkey's juices—which are then reabsorbed—producing succulent, tender meat and gloriously crisp skin.
Glazes, brines, pounding, and cooking under a brick are all great methods to prevent dry, overcooked chicken.
Chris Cosentino, chef-owner of San Francisco's Cockscomb, has come up with an ingenious idea: a real ham burger. Brining the pork for up to two days makes this burger spectacular;…
Learn what brining is and how it works to tenderize turkey and other types of meat.
Watch barbecue champion Lee Ann Whippen’s method for smoking the best Thanksgiving turkey you’ll ever have.
A fun summer project that gives you salmon with a fabulous smoky flavor and a superb texture
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