The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be ...

Shrimp adds so much to dishes, unless you overcook it. Master this simple two-step trick and you'll never eat mushy, rubbery ...

The Great Salt Lake has lost more than 15 billion cubic yards of water over the past three decades, is getting shallower at the rate of 4 inches a year, and an analysis of its water budget suggests ...

Milk Street’s take on Mexican tacos dorados or lemon pesto pasta and shrimp omelets are great weeknight meals.

To find out more about dry-brining shrimp, Food Republic spoke to chef Simpson Wong, of Kancil, a Malaysian restaurant in New York. "I dry brine the shrimps to achieve a bouncy texture," he said.

This recipe for shrimp and rice casserole makes six servings. USA Rice Share Makes 6 servings Preparation time: 25 minutes Cooking time: 30 minutes INGREDIENTS 2 1/2 cups no-salt-added chicken ...

Preheat the oven to 400 degrees. Peel the shrimp, leaving the tail intact. Devein them and place on a large, sided baking ...

For years, I poached or boiled shrimp for shrimp cocktails, which many recipes call for ... Serve with the shrimp. To brine the shrimp before roasting, soak shell-on shrimp in 8 cups of water ...

Consider this my petition to encourage you to give turkey another try. To brine or not to brine? The short answer is yes, you definitely need to brine a turkey. Turkeys are naturally lean and ...