From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Timing is everything when you are salting vegetables: Learn how with Food Network Magazine.
We've all heard that too much sodium can be harmful to our health, but what does that actually mean?
Salt doesn’t need to be an enemy. When you cook at home, a dash from your own shaker can really boost a dish, and if you’re mindful, you don’t have to go entirely without. Learn more about sea salt, kosher salt, iodized salt and regular table salt.
With all the salt talk going on, we sometimes forget that the type of salt we use matters. In 1924 the government fortified salt with the mineral iodine for our health and well-being. Today iodized salt is being examined by the Japanese to possibly help protect against thyroid cancer as a result of recent radiation exposure. Here’s what you need to know about iodized salt.
Get smoky barbecue flavor without a lot of excess sodium by adding a drop of liquid smoke to your recipes, like in this juicy turkey burger.
Make a pear, arugula and ricotta-topped pizza for a holiday appetizer or as a non-traditional holiday meal.
Weekday or weekend, this mushroom and onion pizza is perfect for a speedy meal.
These better-for-you, baked-not-fried onion rings are sure to please everyone, including those avoiding gluten.
Ever since I was a little girl, kasha with bowties was my comfort food. Kasha, or buckwheat, is a fiber-rich whole grain that cooks up with water in about 10 minutes. Flavored with sautéed onions and mixed with bowtie pasta, it’s a combo that everyone will love!