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?
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.
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.
We take onions for granted because you can find them in the supermarket year-round. Freshly picked, however, they're quite a flavorful treat. From shallots to Vidalias, there’s a variety for just about every savory dish you want to cook up. Plus, tips on stopping the tears.
Because doctors don’t routinely check for salt sensitivity, you may not know if you're one of those unlucky few with high blood pressure risks. To play it safe, everyone should be cutting back the salt in their diet and making a few other healthy tweaks.
This kitchen staple has become down right trendy. Learn the basics about the four most common types of salt.
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.