Brining is a must when preparing meat. But, knowing proper ratios to follow can be confusing. Luckily, Steven Raichlen has a no-fail brine formula.

Skip the spatchcock and make a restaurant-style turkey: break the bird down, truss breasts and thighs, brine overnight, then sear and oven-roast to perfect temps (155°F breast, ~170°F thigh). Use the ...

When the Thanksgiving feast revolves around roast turkey, there can be a lot of pressure to pull off a bird that’s flavorful and moist enough; one that doesn’t have to be drowned in gravy or ...

Discover hidden spots across Wisconsin serving crispy, juicy fried chicken – from Oshkosh to Milwaukee – where locals flock ...

This Smoked Turkey Noodle Soup Recipe is the perfect leftover comfort food for turkey! I have fallen in love with smokin ...

Discover North Carolina BBQ trailers where passionate pitmasters serve smoky, mouthwatering barbecue that rivals and often ...

Sloan, originally from New Jersey, didn’t eat a lot of fried chicken growing up — other than the occasional KFC. He’s enjoyed it on trips to Nashville but never even cooked it until The Crack Shack.

In TODAY.com's Expert Tip of the Day, a dietitian reveals her easy hack for a quick sandwich at home, no deli meat required.

The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.

A fridge that looks like a vending machine—neon creamers, jumbo sauces, deli slices—tells a richer story than the receipt.

By Brenden BobbyReader Columnist It’s pretty easy to take the convenience of the deli for granted. Sliced lunch meat seems like such a straightforward concept: thinly sliced meat from specialty cuts ...

There’s a moment of pure bliss that happens when you sink your teeth into a perfectly crafted corned beef sandwich – that’s the everyday magic happening at Danny’s Deli-cious in Columbus, where locals ...