Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


  • Article

    Salt: Pasta and Water

    We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?

  • Article

    The Science of Salt

    The kitchen’s most popular seasoning and how it works.

  • Article

    Why We Love Kosher Salt

    Read on to learn why the Fine Cooking staff prefers to use Kosher salt over table salt.

  • Article

    Worth its Salt

    For blue Iranian rock salt, black salt flakes from Cyprus, or pink Pakistani Himalayan salt, check out The Spice Lab, a gourmet purveyor that sources exotic salts from 40 countries.

  • Article

    A Pinch of Salt

    Too much salt isn’t good for you, but too little makes for a bland meal. Here’s how to strike the right balance.

  • Article

    Dried egg pasta revisited

    Waaaay long ago, we discussed why it is okay to dry your own egg pasta. A comment from a reader encourages us to revisit the topic.

  • Article

    Salt Your Salad

    A pinch or two of kosher salt does wonders for the flavor of a tossed salad.

  • Article

    Pink Chicken: Always a Menace?

    We're told, when cooking chicken, to cook it thoroughly to make it safe. Why do we do that, and is it always necessary?

  • Article

    Roasting a Chicken Well

    A few of the why's and how's of roasting a chicken and having it come out properly.

  • Article

    A Salty Shindig on SaltySeattle

    63 salt samples from six different continents and a group of 70+ partygoers makes for an interesting read at SaltySeattle.com.

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.