Brine Is the Transformative Base for Everything from Brisket to Borscht

I was never a huge fan of borscht until Tomasz Skowronski made me a beet-liever at last year’s Worlds of Flavor conference at the Culinary Institute of America in Napa Valley. When the chef/co-owner of Eastern European vegan Apteka demo’d the dish, we quickly learned that the secret to bringing depth to the savory jewel-toned bowl...