a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

Sliced corned beef with seasoning and garnish on a wooden cutting board with a long knife near. All on a dark table. - Elena Veselova/Shutterstock The terms "corned beef" and "salt beef" are quite ...

This week, we’re going to dive into the art and science behind curing meat. Curing involves packing meat in salt and sugar — they are both hygroscopic, meaning they pull out moisture. That’s why salt ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...

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 ...

The terms "corned beef" and "salt beef" are quite often used as if they mean the same thing, especially in different parts of the world. While they share a common denominator in the age-old practice ...