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magazine turkey salt it dont brine it
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Culture
The only turkey recipe you need, an apple with pink (!) flesh, and more food news from the week.
Alex Beggs
Cooking
For skin that’s always crispy and meat that’s reliably juicy, try this foolproof way to roast a whole turkey.
Zoe Denenberg
Restaurants
We checked in on the controversial meme king’s empire, which sells 24-karat gold–wrapped steaks for more than $1,000.
Ali Francis
Rick Rodgers
Shopping
A VIP ingredient deserves a VIP home.
Antara Sinha
techniques
This isn't just any bird, it's our November cover girl!
Emily Fleischaker
Restaurants
State Bird Provisions is bringing salt to a whole new level—by dehydrating pickled and fermented ingredients and making them into bright, flavor-packed finishing powders.
Danielle Walsh
Cooking
Food director Carla Lalli Music shares why taking the turkey outside is the best thing you can do for your bird.
Carla Lalli Music
Culture
Send your Thanksgiving turkey on a delicious round-trip flight to Asia with our November cover recipe, then send the photos to us
Rachel Sanders
Cooking
It’s the poultry-perfect gift that keeps on giving.
Carla Lalli Music
Culture
Why this salt box is the best thing for your kitchen table
Gabriella Gershenson
Culture
It's not for everyone, but fans of salty black licorice know: This stuff is addictive.
Rochelle Bilow
Cooking
Melty, toasty, gooey—a hot mess in the best possible way.
Shilpa Uskokovic
Culture
We all know that salt is food's best friend. Turns out, the same is true for beer
Joshua M. Bernstein
Culture
There is no salt. There is only Johnny’s.
Melissa Miranda, as told to MacKenzie Chung Fegan
Cooking
Why would you add saltiness only to your food when you can add complexity as well?
Claire Saffitz
Culture
This spicy finishing "devil salt" is great when sprinkled over chicken, fish, hard-boiled eggs, rice, and more.
Danielle Walsh
techniques
When the fridge is packed, here's how to bag and brine your bird.
Bon Appétit
Culture
Eight years ago, BA published Alton Brown's brined and roasted turkey recipe before the approach was as common as pumpkin pie
Emily Fleischaker
Culture
Maybe when the top of my sea salt fell off and the whole bottle poured into the garlic-sage rub for the pork chops, that was the salt's way of telling me it was the wrong choice. Oh well.
Bridget Moloney
promotions
In the last of our four Facebook chats, you asked our Test Kitchen staff about everything from big birds to glass pie plates
Laura Loesch-Quintin
Culture
Salt is no longer just margarita garnish--it's becoming an essential part of sophisticated cocktails
Danielle Walsh
techniques
That Thanksgiving turkey isn't the only bird that you can brine. Here's why you should be brining chicken—all year 'round.
Rochelle Bilow
test-kitchen
Hint: You'll see one (or a bunch) on Cinco de Mayo
Mary-Frances Heck