Imagine being able to preserve meat indefinitely using nothing more than a single, simple ingredient. This ancient technique, ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

This week, we’re going to dive into the art and science behind curing meat. Curing involves packing meat in salt and sugar — they are both hygroscopic, meaning they pull out moisture. That’s why salt ...

TimesMachine is an exclusive benefit for home delivery and digital subscribers. About the Archive This is a digitized version of an article from The Times’s print archive, before the start of online ...

Sure Sotto and Chi'Spacca have their own great pork chops, but Jonathan Gold and our very own Evan Kleiman agree it is Salt's Cure that has — hands down — the best in town. Chefs Chris Phelps and Zak ...

If you're looking for bologna with a favorable flavor and texture as well as a relatively clean list of ingredients, Whole ...