Whether you have 15 minutes or 3+ hours, we have a technique that will help you score succulent, ultra-tender steak, pork, chicken, or turkey. Baking soda tenderizes meat by raising its surface pH, ...

I am a fan of pounded meat. Whether it’s a chicken breast that’s been thwacked into tender submission or a crispy breaded pork schnitzel, I am delighted by the flat, supple results one gets from the ...