Food Republic spoke to Maricel Gentile, expert chef and cookbook author, about the best way to get your double-fried fried ...

Brining is extremely beneficial to leaner cuts of meat and poultry — think boneless skinless chicken breast and boneless pork loin chops. When you grill these pieces, they tend to dry out quickly.

Chicken thighs are enriched by a salty, savory feta brine keeping the meat moist and using up everything your feta container has to offer. Hunter Lewis is the editor-in-chief of Food & Wine.

Soaking meat in a salt and water brine long remained a lure — but not a staple — in my cooking repertoire. It theoretically ...

Dry brining, on the other hand, "works particularly well for fried chicken," as well as skin-on pieces that are getting ...