Julia Childs once wisely said that “one can judge the quality of a cook by his or her roast chicken.” While chicken is often considered a simple food, it is also one that is very easy to mess up.
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I Cook at a Michelin-Recognized Restaurant—Here’s the One Step That Makes All Our Meat Taste Better
A Michelin-recognized restaurant chef shares the simple dry-brining trick that makes chicken, steak, and fish juicier and more flavorful. Plus the foolproof formula to use at home.
Tasting Table on MSN
Why you should salt your chicken a day before grilling
The trick to achieving restaurant-worthy grilled chicken is all in the preparation. A dry-brining using just salt the day ...
Animal activists blasted a plan to open an organic egg farm with 6,000 chicken on Long Island — calling it a “factory’ that could be a legitimate public health risk.
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