Harness the power of science, brine your way to consistently better meat.
, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Have you ever suffered the travesty that is a dry, tasteless chicken breast? Or tried to cut into a pork chop, only to be rewarded with a bicep workout and a rumbling stomach? Or chewed your way through a turkey that tastes like it might've been made out of sand?
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