see citric acid; salt
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?
Sour Trahana a traditional Greek pasta that is essentially flour kneaded with sour milk, buttermilk or yogurt and some 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.
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.
People are passionate about their baked potatoes, some like it with butter -- others sour cream.
Sour cream is the delicious base for a variety of dips and sauces. Make your own sour cream with this simple how-to from Food Network.
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.