There are lots of different ways to improve a steak or a chicken breast, and if you've never experimented much with them, they tend to blend together like a bunch of spices. If you've never brined ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...

This week, we’re going to dive into the art and science behind curing meat. Curing involves packing meat in salt and sugar — they are both hygroscopic, meaning they pull out moisture. That’s why salt ...

SALT curing is an age-old way of preserving meat and fish and enhancing flavour. It is also easy to do at home. It works by drawing water out of microbial cells that cause food to spoil, killing them ...

Sliced corned beef with seasoning and garnish on a wooden cutting board with a long knife near. All on a dark table. - Elena Veselova/Shutterstock The terms "corned beef" and "salt beef" are quite ...

The question of how to tenderize steaks has several answers, but few are as cheap, easy, and incredibly effective as the one ...

If you've ever found yourself standing aimlessly in front of the deli section at the grocery store, you're not alone. Sometimes it seems like there are a dozen choices to make for one meat purchase: ...

Clearly, one significant challenge to early humans was how to manage quantities of meat, poultry, fish, and other perishables beyond what people could eat immediately during one or two meals. The ...