Emmentaler melts easily and has quite a creamy mouthfeel, making it texturally ideal for a hot sandwich. At the same time, it ...

In a large bowl, combine cauliflower, bell pepper, carrot, celery, garlic, and salt. Cover vegetables with water. Cover with ...

Now, pickle juice has been making its way into all kinds of cocktails, from margaritas to martinis to micheladas. The pickle ...

You're probably not expecting the best meal of your life at Subway, but if you still want a solid sandwich, it's definitely ...

We’ve all had something from the grill that was overcooked, dry and tasteless. Chicken, skin-on or skinless, breast, thigh or leg, are easy targets. If you've never tried brining, it's a way to ...

Let the shrimp brine for at least 15 minutes and up to 30 minutes. For the dry-roasted salt and pepper blend: 6 tablespoons white peppercorns 4 teaspoons green or red Sichuan peppercorns (optional) ...

In a large pot, combine salt, sugar (1.7 ounces per liter), and aromatics (bay leaves, peppercorns, and orange zest) with half the water.

Also add celery, one tablespoon of peppercorns, five bay leaves, a cup roughly chopped onions, 1⁄2 cup of roughly chopped carrots and salt to taste. Bring the mixture to a boil.

His brine is hot water, apple cider vinegar, fresh garlic, sugar, salt and peppercorn. (Cool it before submerging the bird.) He suggests brining for at least two days.

Add pickle brine, water (enough to cover the turkey completely; this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns and celery seeds.