If you make chicken on the regular, but it always comes out rather dry or flavorless, you need to get on the brine train.

We’ve all had something from the grill that was overcooked, dry and tasteless. Chicken, skin-on or skinless, breast, thigh or leg, are easy targets. If you've never tried brining, it's a way to ...

One of the reasons chicken often tastes better at restaurants is that they brine the bird before it ever hits the heat. Neglecting to utilize this technique is one of the common mistakes people make ...

I am a firm believer in the pickle theory, which is the idea that a relationship can only be harmonious when there is one person who loves pickles and another who doesn’t. I must admit that I’m not ...