This is the point in the week when an ambitious meal plan loses its glossy appeal (I’m looking at you, 18-hour ramen broth) and a simple hearty meal wins by a landslide.

A Michelin-recognized restaurant chef shares the simple dry-brining trick that makes chicken, steak, and fish juicier and more flavorful. Plus the foolproof formula to use at home.

The aroma was traveling — and it didn’t take long for people across the station to start wandering down to the Studio 814 kitchen to see what was cooking. And don’t blame them. A ...