To find out more about dry-brining shrimp, Food Republic spoke to chef Simpson Wong, of Kancil, a Malaysian restaurant in New York. "I dry brine the shrimps to achieve a bouncy texture," he said.

Serve with the shrimp. To brine the shrimp before roasting, soak shell-on shrimp in 8 cups of water mixed with ⅓ cup kosher salt and ⅓ cup sugar. Or you can use all salt. Brine about two hours ...

A Ukrainian Leopard 2 tank rolls toward Pokrovsk. Christmas in Pokrovsk was eerie. A transportation hub in eastern Ukraine’s Donetsk Oblast, Pokrovsk had 60,000 residents before Russia widened ...

It took German industry an eyebrow-raising 19 months to refurbish and deliver the first 58 of at least 155 Leopard 1A5 tanks a German-led consortium has pledged to Ukraine. But the three-country ...