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 ...
Want to have a moist chicken, whether using parts or cooking the bird whole? Food scientist Shirley Corriher, author of "Cookwise" (Morrow, 1997), swears by brining -- soaking the chicken in a salt ...
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