Beef brisket is one of many tough cuts of meat that have been turned into savory specialties by ingenious cooks. In its native state brisket is so ridiculously tough it could easily be mistaken for a dog's chew toy or a piece of an old boot.

"London broil" refers to a classic dish of marinated flank steak, but that doesn't stop supermarkets from labeling any leftover tough cut of meat "London broil." The classic London broil technique comprises marinating a flank steak in dry red wine, oil and aromatics, then grilling it and slicing it across the grain.

Moist cooking methods are those methods that use a hot liquid to cook food. That liquid can be water, broth, wine or juice. Unlike dry cooking methods like roasting or baking, which use hot air to cook food, moist cooking methods preserve and even add moisture to the food as it is cooking.

There is as much advice about fried chicken as there are chickens to fry. Depending on who you talk to, boiling chicken before frying is either the only way to make this classic Southern dish or a completely unacceptable way.

Despite its misleading name, sweet paprika, of which Hungarian paprika is one variety, isn't sugary or sweet at all. Instead, it's called sweet paprika to distinguish it from other types of paprika that are spicy. The end zing, or lack thereof, depends on what type of peppers were used to make the spice.

A T-bone steak is actually two steaks -- a tenderloin steak and a top loin or strip steak -- separated by the large bone that gives the cut its name. Best suited to grilling, sauteing and broiling, T-bone steaks are typically more tender than sirloin, rib-eye or round steak.

Fresh tuna steaks are packed with protein and cook quickly in a frying pan, making them an ideal choice for a healthy dinner on short notice. Tuna is best when seared in a pan at high heat, allowing a nice crust to form while protecting the tender, silky quality of the meat in the center.

Today's cooks have rediscovered the old-fashioned technique of soaking meat in salted water, or brine, because it adds moisture and tenderizes tougher cuts. When the brine's salt gets replaced with baking soda, something remarkably different but equally tasty happens.

Beef rump roast, which is cut from the primal round in the animal's hindquarter, benefits from long, moist-heat cooking. Slow cooking breaks down the well-exercised protein strands and gristle in beef rump roast.

Boiling chicken leg quarters is not only one of the easiest ways to prepare chicken, but it's also super healthy, as you can avoid the fat of the frying pan or deep-fryer. A chicken leg quarter includes both the thigh and the drumstick portion of the legs, but you can divide them into two sections, if you prefer.

You can’t neutralize the salt in food at the chemical level, but there are many ways to remedy over-salted food so that each bite isn't an assault on your taste buds. The best solution to your seasoning crisis depends on the food that you are preparing and the ingredients you have on hand.

Slow cook a roast to maximize tenderness and flavor. This is an effective method for cooking tougher, less expensive cuts of roast or lean, healthier roasts. Heavily marbled roasts become fall-apart tender when slow-cooked in the oven.