Small batches of specialty bacon can generate big results for processors, unique flavor experiences for consumers.

In addition to salt, often sugar, herbs, or spices are added to the brine for flavor. Both cured and uncured bacon start as slabs of pork belly that are either injected with a wet brine—a saltwater ...

Both cured ham and uncured ham are produced similarly, but there are some key differences between the two methods. Here's why ...

(The plant's process involving a special brine solution to preserve bacon became known as the Wiltshire Cure.) That said, dry-curing is a far easier method and, according to many, gives bacon a more ...

Don’t toss your leftover olive brine. From marinades to vinaigrettes, here are six ways to make the most from a jar, ...

We’re committed to providing you with the election coverage you need as you cast your vote. We’re aiming to raise $6,500. If ...

There's a reason -- several reasons actually -- why restaurant fried chicken probably tastes better than yours. Here's some ...

We have retained our star for 11 years, 12 will be this year. Musket Room is the only Michelin star restaurant that is managed by a complete woman led team. As an executive pastry chef at a Michelin ...

A recent industry report from the National Restaurant Association confirms what you already know: Costs (food and labor) are up, staffing is an issue, competition is fierce, consumers want value, and, ...