Five Dishes That Showcase the Versatility of Brine

On the technical spectrum, brining might seem basic. “Essentially it’s osmosis,” says Chef Vishwesh Bhatt of Oxford’s Snackbar. “You put your meat or whatever you’re using in a salt solution, the liquid in the cells goes out, and the empty spaces become saturated with the solution.” But chefs like Bhatt are harnessing the mechanics of this seemingly simple process to creative ends, supercharging soups, exploring unique expressions of a cuisine’s...