Brining is the key to success on the grill, in the oven, and often in a skillet. Brined meat is tastier, juicier, and more tender.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer you the secrets to making a brine: tips, hints, and even a few recipes.

We've written over three dozen cookbooks. We've developed over 10,000 original recipes. We've been Contributing Editors at EATING WELL and COOKING LIGHT, as well as columnists for EATING WELL and weightwatchers. We know a lot about brining. Get ready for all the tricks, tips, and secrets.

Here are the segments of this episode of COOKING WITH BRUCE & MARK:

[00:21] What is a brine?

[02:42] What to brine-and what not to brine.

[06:15] To brine you need a good container. But what kind?

[9:39] How does brining work? 

[14:35] What's basic timing for stuff in a brine?