Main Featured Item
Content Type: Recipe Salt-Cured Egg Yolks
You’ll want to grate this game-changing pantry staple on everything.
Content Type: Article In the Field: Esther Miller, Tufts University
Q + A: Ph.D. Candidate Esther Miller Talks Sauerkraut, Bacteria, and Tickling Locusts.
Content Type: Article Building a Better Bitter
The painful pleasure of a controversial taste.
Content Type: Recipe Skillet-Roasted Brussels Sprouts with Maple Syrup and Smoked Almonds
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
Content Type: Article Experiment: Does Fattier Meat Need More Salt?
We’ve noticed that we tend to season fatty meat more generously than lean meat. Why?
Content Type: Recipe Brined Grilled Carrots with Cilantro-Yogurt Sauce
Up your grilled-vegetable game with brined carrots.
Content Type: Recipe Crispy Pan-Seared Fish with Piquillo Pepper Sauce
Salt up your fish for pan-seared success.
Content Type: Recipe Quick Preserved Lemons
A quick and salty solution for preserved lemons.
Content Type: Recipe Fresh Herb Finishing Salts
Got leftover fresh herbs? Make these finishing salts.
Content Type: Article Word of the Week: Glass
There’s more to glass than meets the eye.
Content Type: Recipe Charred Beet Salad
Burn your beets in this fresh take on a classic salad combination.