A hand applying a salt and sugar cure to salmon - Atsushi Hirao/Shutterstock Way back in early human civilization, we were curing our freshly caught fish with salt to help preserve it for longer. As ...

This one chef-approved move guarantees juicier, more flavorful protein every time.

Imagine being able to preserve meat indefinitely using nothing more than a single, simple ingredient. This ancient technique, passed down through centuries, not only makes your meat shelf-stable but ...

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 ...

Traditional pastrami owes it roots to pre-refrigeration Romania, when the cured and seasoned then smoked meat was more so for purposes of preservation versus flavor. Goose was a popular choice in its ...