Dry aging beef, while totally delicious, is old news. Chefs drank the Kool-Aid long ago: Exposing meat to air (in a climate-controlled area) for a period of time – from a few hours up to many months – ...

If there's a way to make chicken taste better than it already does, we’ll do it. Which is why, whenever we've got time, we dry brine chicken with plenty of kosher salt before cooking it—and so should ...

The spices here form the basis for a classic dry barbecue rub, but if you don’t have one or two of them, simply leave them out — the chicken will still taste great. The salt is the only important ...

Wine-Poached Chicken Breasts have moist, tender meat every time. (Matthew Mead, The Associated Press) By ELIZABETH KARMEL We've all suffered through cardboard-dry chicken breasts. We do it because ...