see citric acid
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.
You’ll find citric acid in a variety of sweet foods like jams, gelatin desserts, candy, and ice cream. Luckily, it’s safe. Here’s some info on how it’s made and where it’s found.
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.
We consumers may find ourselves all shook up when it comes to salt. Nutritionist Dana Angelo White sets us straight.
Salt cod is what it sounds like: cod fillets that have been preserved with salt. A lot of salt, in fact. So much so, the salt must be flushed from the fish before eating.
If you need to use up all of that basil from the garden, make basil-flavored salt. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors.
This kitchen staple has become down right trendy. Learn the basics about the four most common types of salt.