MSG is the ultimate flavor booster for steak. But how much do you need, and how do you use it? Here's everything you should ...

Farrell and Villaseca ranked the top 10 deli meats by sales in the U.S., focusing on sodium content, protein, fat and overall ...

From correctly using a marinade or brine to knowing when to add the barbecue sauce, here's how a chef makes the best grilled ...

All bacon may be frozen before being fried or baked. To cure the raw pig meat, salt, sodium and nitrates are in a brine and the meat soaked in it. The nitrates provide color and preserves it. The meat ...

Benton's country hams take to dry-cure is a fraction of the 52 years the company has spent patiently crafting a global reputation.

The labels "cured" and "uncured" on bacon can be confusing for consumers. This article delves into the science and ...