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 ...

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 ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried ...

James Beard-nominated chef and cancer survivor Steven McHugh has opened a chef's table at his Pearl restaurant Cured.

The next time you head out to the grocery store, it might be best to avoid meat products that are preserved by curing, salting or smoking, as well as those that may include chemical preservatives like ...

"Processed meat is defined as meat preserved by smoking, curing or salting, or addition of chemical preservatives," says Hannah Dalpiaz, RD, LPN, senior clinical dietitian at Dana-Farber Cancer ...

Even if you never reach for the salt shaker, you probably eat more sodium than you realize. More than 70% of the sodium in our diets comes from packaged and prepared foods. Foods high in sodium ...