In his book "Guy Fieri Food," he explained that fresh ingredients were the priority at his former restaurant Johnny Garlic's, ...

Fieri told Parade that, after brining and dry rubbing the chicken, it's essential to "[t]ake the time and go low and slow." ...

Dry brining is probably one of the best things they can do," he shared. "Don't sauce it until it's done. When you're done, ...

To ensure the fish is dry, Chung revealed that some methods are better than others. "It's better to use paper towels to pat ...