Brine

How to Brine a Turkey for the. Juiciest. Bird. Ever.

Turkey

How to Brine a Turkey for the. Juiciest. Bird. Ever.

Forget what you've heard before—this is how to get your best brine on.

Latest

Turkey

This 2011 Community Recipe Inspired My New Favorite Turkey Brine

Thanks, dymnyno.

Meat

How to Brine Meat (& Why You Should Bother)

To brine or not to brine...

Turkey

A Lemony, Gingery Roast Turkey for Something New on Thanksgiving

Inspired by Table & Apron in Malaysia.

Rosemary Works a Double Shift in These Juicy, Flavorful Ribs

Italian

Rosemary Works a Double Shift in These Juicy, Flavorful Ribs

Don't *just* use it as an ingredient.

by: Emiko|August 16, 2017
Your Favorite Fridge-Door Condiments

Sauce

Your Favorite Fridge-Door Condiments

How to perk up those winter dishes.

by: Annie Crabill|January 30, 2016
How to Deal if You Forgot to Thaw the Turkey

Meat

How to Deal if You Forgot to Thaw the Turkey

Sometimes to-do lists aren't enough; we'll help you get your frozen bird to room temperature in no time.

by: Elana Carlson|November 27, 2014
Everything You Need to Know About Brining

Turkey

Everything You Need to Know About Brining

We’re breaking down the basics of brining.

by: Lindsay-Jean Hard|November 20, 2014
Torrisi's Turkey

Turkey

Torrisi's Turkey

A just-crazy-enough-to-work technique for outsmarting dry turkey.

by: Kristen Miglore|November 12, 2014
Yes, You Can Pickle That

Condiment/Spread

Yes, You Can Pickle That

Preservation at its finest.

by: Gabriella Paiella|June 11, 2014
To Brine or Not to Brine?

Turkey

To Brine or Not to Brine?

We’re helping you decide how to brine your bird. (Or not.)

by: Lindsay-Jean Hard|November 22, 2013
How to Wet Brine a Bird

Turkey

How to Wet Brine a Bird

Next up in Mario Batali's How To Tuesdays series? How to wet brine a bird. 

by: Kenzi Wilbur|November  5, 2013
Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken

Buttermilk

Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken

Fried chicken you just can't mess up.

by: Kristen Miglore|October 10, 2012

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