Here is a guide to the different kinds of salt commonly called for in recipes. I mostly use table salt in my cooking, but many other bloggers and cookbook authors prefer kosher salt or suggest ...

Pahadi namak has a bold and slightly pungent flavour, with herbal and garlicky undertones that give dishes an instant lift.

Salt has been used to season and preserve food for centuries, and this magical union of sodium and chorine plays a key role in many biological functions. Long gone, however, are the days of American ...

The Pickle, a food and cooking advice column, was written by The Art of Gay Cooking author Daniel J. Isengart. You can follow all of his work at his website. Somewhere along the way, I picked up the ...

For decades, I was under the impression that salt is white. Table salt, sea salt, kosher salt, whatever—the sky is blue, the salt is white, and that’s just how things are. Then, about three years ago ...