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

Salt - Page 2 of 5

  • Article

    Kosher vs. Table Salt

    A lot of people make a fuss about using kosher salt instead of table salt. Here is the why of it, and an in-depth look at crystals.

  • Article

    Numbing Celery

    Celery is a veritable chemical weapon house, but really, what isn't? Some people get a numb tongue from eating raw celery, and we explore possible reasons why as well as…

  • Article

    The Secret of Spooled Gyro Meat

    The first time experiencing a side of gyro meat can be a daunting and confusing experience. Fortunately, gyro meat is nothing but tastiness and a clever technique or two.

  • Article

    The Application of Salt

    Salt is one of the most important ingredients in all of cooking. When it is applied is often more important than how much is applied. Here is a grand tour…

  • Article

    How to Make a Salt Crust for a Roast

    Learn an unusual but simple technique for keeping a beef rib roast juicy during roasting.

  • Article

    Dried Egg Pasta: Hidden Danger or Perfectly Safe?

    When someone at home makes some fresh pasta, it's generally made with egg. Why is this okay to dry and store?

  • Article

    Have knife, will travel

    Why you should bring your own knife, and other tips for success when "guest cheffing" for friends.

  • Article

    Smokin’ Brownies

    Smoked salt adds a secret punch to fudgy brownies.

  • Article

    Stainless steel… or is it?

    Sometimes while going through some known territory, I run across some new tidbits. What started out as a simple look at boiling revealed hidden dangers to your pots.

  • Article

    Cooking beans in salt water

    A traditional bit of advice in cookbooks is to avoid putting salt in the cooking water for beans. Will this toughen the beans, or is that advice not entirely correct?

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.