Dry-brining is the best way to brine meat, poultry, and more

What's new on Serious Eats No images? Click here FEATURES Dry-Brining Is the Best Way to Brine Meat, Poultry, and More​ Here at Serious Eats we're big proponents of "dry-brining," a term that always seems to elicit a lot of questions and confusion. We're here to clear things up on that topic, so that nobody gets too salty arguing with their loved ones about how to best cook a perfect roast. Read Now EQUIPMENT We Designed the Ideal Cutting Board Just for You Learn More FEATURES Authenticity? These Filipino Chefs Aren’t Concerned​ Read Now Email Continues After Ad Below EQUIPMENT The Chinese Cleaver Is a Serious Contender for Best All-Purpose Kitchen Knife​ Learn More EQUIPMENT The Mandoline Isn't a Fancy Chef's Tool—It's a Kitchen Staple​ Learn More PODCAST Special Sauce: Kenji on Pizza Dough; Amy Scherber and Melissa Weller on the Business of Baking Listen Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe