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Salt

  • 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.

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