Dress up your margaritas with flavored salt. Learn to make a mixed berry version from Food Network Magazine.
We've all heard that too much sodium can be harmful to our health, but what does that actually mean?
Timing is everything when you are salting vegetables: Learn how with Food Network Magazine.
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.
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.
Every time I buy parsnips at my local market, the checkout person asks, “What’s that?” Parsnips are underappreciated and foreign to some, but they are a flavorful ingredient for soups, stews and side dishes.
You've probably heard the name but have may have only tried this fruit a couple of times. Get to know these lesser-known members of the citrus family.
This leafy green is in season and ready to bring nutritional goodness to your table.
This veggie won’t win any beauty contests, but it’s nutritious and adds a spicy, fresh and delicious flavor to your dishes. Find out more on this underappreciated root veggie and some ideas on how to use it.
These juicy red veggies (technically fruit) are at peak season right now and come in so many varieties. Here’s the low-down on the common ones you may find and a recipe for a simple roasted tomato sauce -- perfect for pasta or bread dipping.