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In any well-stocked grocer or fresh market across countless Chinese cities and villages there is a stall pilled high with the brown, red and white patina hues of preserved meat. Through the hands of ...

Near Seoul’s famed Garak Market in Songpa-gu, the newly-minted Salmone Kitchen serves up house-cured gravlax, cold-smoked salmon and raw slices of the popular fish in a pristine two-story space. With ...

Rich, salty, and with plenty of that delicious umami flavor it's known for, smoked salmon is a delicious addition to pretty ...

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

A good steak, roast, or stew will always have its place in the kitchen. But as you’re about to learn, few foods are more satisfying to make and eat than hunks of meat that you’ve cured with these two ...

The secret to making an authentic festival-style turkey leg is that the meat needs to be cured, like a ham. The curing process gives it that hammy flavor that many of us crave, and it makes the meat ...

It may have been a little harder to convince people to go outside and get cooking in previous years, but since we’re so far experiencing the winter-that-never-was, the thought of firing up the ...

Instructions: Pat the pork belly down with paper towels, removing as much moisture as possible. Mix sugar, kosher salt and pink curing salt in a small bowl. Rub maple syrup on both sides of the pork ...

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...