a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

This week, we’re going to dive into the art and science behind curing meat. Curing involves packing meat in salt and sugar — they are both hygroscopic, meaning they pull out moisture. That’s why salt ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...