Dry brining involves salting meat in advance—ideally 12 to 48 hours before cooking. You simply mix kosher salt with black ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and ...

From selecting the right type of chicken to ensuring the crust remains flaky, these expert tricks can make the difference ...