EditorialFlash-fried, koji-brined cauliflower with a relish of lovage-seed spiked apricot is served at Fhior in Edinburgh, Scotland, June 15, 2023. (Robert Ormerod/The New York Times)
EditorialA chicken sandwich at Kowbird, made with thigh meat and brined in buttermilk, in Oakland, Calif., April 8, 2022. (Carolyn Fong/The New York Times)
EditorialCrispy pata, a whole pork knuckle brined and fried, from the Filipino restaurant, Bilao, in Manhattan on Nov. 13, 2020. (Jeenah Moon/The New York Times)
EditorialA buttermilk-brined roast turkey, a recipe inspired by the Southern method of marinating chicken overnight in buttermilk before frying, and adapted from Samin Nosrat’s roast chicken recipe in her cookbook “Salt, Fat, Acid, Heat,” in New York, Oct. 13, 2020. Food stylist: Vivian Lui. (Romulo Yanes/The New York Times)