Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Best of all, simple ...

A juicy, flavorful turkey starts with the right preparation—and our favorite recipe requires us to start the thawing and prep on Monday. Whether you prefer wet brining or dry brining, and whether you ...

Brine is the opening topic of Fare Exchange. Debbie Pataky wrote, "I just read in the paper about the old Shapiro's Deli. I LOVED those half-done pickles ... if anyone knows how they are made I would ...

If you want ribs that deliver big flavor with almost no effort, this dry brined method is the way to go. The seasoning sinks in overnight, and the Pit Boss handles the rest. The smoke builds layer ...

It’s time to tame the bird. There are many ways to cook a turkey, and choosing your method is the first step to a seamless Thanksgiving dinner. To brine or not to brine? Dry or wet? Roast, smoke or ...

From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe.

Brine your Thanksgiving turkey for 24-48 hours in advance to keep it moist. Here's how to do it and a recipe.