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 ...

Seems like every year there’s a new Thanksgiving phenomenon about how to cook your turkey. From deep fried, to smoked, grilled, boiled, flambeed, and wokked out, it feels like we’ve heard it all. Well ...

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 ...