Dry brining involves salting meat in advance—ideally 12 to 48 hours before cooking. You simply mix kosher salt with black pepper and a few dried herbs and apply it with a heavy hand all over the ...

Expert DIYer April Wilkerson DIYs a chicken coop step by step, showing practical techniques along the way. 'Robbing them': ...

Better Than Bouillon is the inexpensive pantry staple that I always keep on hand, especially in the winter. It's good for so much more than just stock in a pinch.