Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

If brining a turkey in salt water creates a tender, juicy bird, wouldn't a pickle-brine turkey be even better? The answer is yes!

Sushi restaurants always seem to have the most crunchy and refreshing pickled ginger, and you can recreate the magic at home ...

Kung has pickled everything from okra to green tomatoes to daikon radish, and says it’s nothing to fear, even for beginners. “People feel more comfortable buying pickles from somebody than making it ...

I’ve been on a hunt for a shelf-stable pickle recipe for a long, long time. Sometimes the pickle was great, but only for a short while, or the processing destroyed the crunch or the brine was too ...