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In The Family
What’s the Difference Between a Brine and a Marinade?
By: Max Falkowitz Photo: Denny Culbert
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Max Falkowitz
Max Falkowitz is a food and travel writer for The New York Times, Saveur, GQ, New York magazine’s Grub Street, and other outlets. He’s also the coauthor of The Dumpling Galaxy Cookbook with Helen You.
