These two popular cuts are often confused for each other, but they're easy to tell apart. We'll explain the difference ...

The best way to do that is to season or brine it first ... Unlike tougher cuts of pork like the shoulder and butt, which you can take to a high internal temperature, you need to remove pork ...

When photographer John Watkins and I visited Lincoln Flats, Kujawa prepared one of his signature dishes, the “Pork Chop Express”: that’s a double-bone, 14-ounce cut brined in brown sugar and ...

The idea behind the new approach involves using sunlight to extract lithium from brine. It calls for creating a device that floats on the brine's surface. Inside the device is a membrane made of ...

Our Food Editor tested the GE Profile Indoor Smoker and was impressed by how easy and hands-off it was to use, and that it ...

CEO@DongChi Focus on efficient solutions for meat product processing, professional food processing technology and equipment manufacturer ...

I settled on a pre-seasoned pork butt, about 3 pounds ... 1.5 pound filet of salmon from my local shop, and then dry-brined it for a couple hours with a simple mixture of salt and brown sugar.