it works wonders in creating snap-crackling roast pork skin and chicken or turkey skin. So ditch the fancy foodie terms that irk Alton Brown and never call a cure a dry brine again. Read the ...

Many roasts make an impressive holiday centerpiece, but the standing rib roast is especially, well, special. It's Alton Brown's favorite -- though, as he says, it's "an expensive hunk of meat ...

like pork crown roast and beef tenderloin. All are tempting options. But if you ask Marietta, Georgia-based chef Alton Brown to pick an all-time favorite, it seems like beef rib roast would be a ...

brown sugar, bay leaves and black peppercorns and whisk together to dissolve the salt. Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 ...