When snow starts to fall the roads begin to get slick and In response, municipalities across the country unleash their fleets of snow plows to…
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Don’t sweat not having all the right tools - the kitchen is a great place to improvise. Yair Ben-Dor has more.
Curious about brining, but don’t know where to start? We explain the basics of this salt-based tenderizing technique, plus provide wet-brine and dry-brine recipes to get you up and running.
Perfect for chicken, turkey or pork, this simple brine produces tender, juicy results and serves as a base that you can adapt to your taste by adding other ingredients.
Just fat, salt, pepper and time results in some of the best steak you’ll ever eat.
Lemons work hard to boost the flavors of its counterpart fruit, apricot, in this dish that can easily be scaled up or down.
Sponsored Content: Create a flavor packed turkey with these brines, rubs, injections, and glaze.
A good marinade can really make the flavors in meat pop, but there is a right way to do this. Buzz60’s Johana Restrepo has more.
Actually, you can pickle that.
Dig into French food at the French Food Festival, oysters and pork at Swine & Brine at Ardent, catch the Dirtwoman documentary at the Byrd…
VDOT crews drop salt brine, water saturated with sodium chloride, on Route 301 in Hanover County on January 20, 2014 in preparation for what c…
If you grill meat regularly, it's worth considering ways to cut the fat but keep the flavor.