Dress up your margaritas with flavored salt. Learn to make a mixed berry version from Food Network Magazine.
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.
Perfect for guacamole or tossed on a salad, pebbly-skinned avocados are excellent during the winter months. Here are the avocado basics and a few healthy dishes to make today.
You can enjoy dried apricots all year long, but fresh apricots only hit the market for a short time. Get your hands on some while you still can, and try them in these dishes.
Leeks might not be something you experiment much with. I didn't know what to do with them for the longest time, but a little research turned up some endless possibilities. Take a step beyond the same old onions and try these instead.
We could give you an earful of ideas for healthy ways to prepare fresh corn. Here are some classic dishes -- some fresh on the cob and others creamed.