Dry-brining fillets‌ works wonders, making cooking a breeze and yielding unforgettably succulent results. By J. Kenji López-Alt The process of resting salted poultry, steaks or chops in the fridge ...

The right blend of salt, oil, seasonings and acid can boost the flavor of meat, fish, and vegetables — and even double as a sauce or dressing. A native New Yorker of Mexican heritage, Diana Perez has ...

Alongside pepper, salt is the most utilized — and useful — seasoning in the kitchen. The tiny white granules not only enhance flavor but can also mask any funky notes and bitterness in food. Sodium ...

Of all the theoretically “simple” foods that people may be intimidated to cook, fish is at the top of the list. The most common pitfall is overcooking it. That fish is not necessarily cheap only adds ...

For an ingredient with such a small footprint, there is a whole lot of ground to cover when it comes to salt. How much to use? What type? Should you even use salt at all? Just as important as whether ...

“Salt is easily the most important thing chefs keep in the kitchen,” says Robert Hartman, chef de cuisine at Saint Theo’s restaurant in New York City. It helps bring out the natural flavors in food, ...