Turkeys: To brine or not to brine?

Amidst the assortment of homemade pies and pillowy mashed potatoes, a moist, flavorful turkey is the hallmark of any traditional Thanksgiving. We’ve all been guilty of it though—feigning enjoyment while choking down tough, dry turkey that can’t be salvaged with even the most decadent of gravies. Brining offers a magic solution to your Thanksgiving turkey … Continue reading →

Science of Marinades

Chicken Tikka Masala, Beef Bulgogi, and Ceviche all have one thing in common: each protein is marinated, which contributes to the development of flavors and textures in the final dishes. The use of marinades is common across all cultures, and can provide a unique kick to food when done correctly. What is marination? Marination is … Continue reading →