A recipe for wet brine was among the first I posted on my food blog. The recipe — it’s more of a ratio, really — is ⅔ cup ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

Imagine being able to preserve meat indefinitely using nothing more than a single, simple ingredient. This ancient technique, ...

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 ...