I've been taught that salt is like a magnifying glass for flavor because it enhances the taste of other ingredients. But not ...

Over-salting food is one of the most common culinary blunders, falling perhaps only just below one more common cooking crime – under-salting food. It’s a finicky art, to be sure, and finding ...

Janse and other farmers are already selling halophytes to food companies as additives. Janse’s salicornia makes its way into mustard, mayonnaise and caramel as a low-sodium salt substitute.

Is salt as bad for blood pressure as we’ve been told. Discover the latest research on sodium intake and what really impacts heart health.

Corned beef, which makes an appearance on many St. Patrick’s Day tables, isn’t the only food to which “corning,” or ...

For a basic dry-salt cure, put a layer of salt in a container, followed by a layer of the food you want to preserve. Completely cover every bit of the food’s surface with another layer of salt ...

Salt is available as sea salt or rock salt. Sea salt is more highly prized than rock salt, which is mined and must be further refined to make cooking salt and table salt. Saltiness is masked by ...

A naturally occurring mineral: Salt – sodium chloride or NaCl- has been used for millennia to preserve and flavor food. It comes from the ocean or landlocked salt deposits left by dead seas.