The Salt Featured Two
Apr 16, 2014 — Impatient gardeners don't have to wait for summer to harvest salad fixings. A surprising variety of crops will bring homegrown produce to your table in as little as three weeks.
Apr 16, 2014 — The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.
Apr 11, 2014 — Is banning sugar from your home to chronicle the effects on your family a gimmick veiled in a health halo? Actually, there's a lot to learn from a memoir of obsessive label-reading and weird baking.
Apr 11, 2014 — When tequila meets Manischewitz in the same glass, Passover will never be the same. At Rosa Mexicano restaurants, the Passover menu is inspired by the cuisine of Mexico's nearly 40,000 Jews.
Apr 11, 2014 — Food writer Michael Ruhlman has a new cookbook that's an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.
Apr 9, 2014 — As vertical farming takes root in cities around the world, critics fear it's leaving a big carbon footprint. An experiment in Chicago turning garbage into energy aims to prove them wrong.
Apr 8, 2014 — Back in 2012, The Salt surveyed readers on their favorite pies during our Pie Week series. Recently, an Australian reader tells us she pie-charted our results with mouth-watering real pie.
Apr 7, 2014 — Aquaculture in the U.S. has lagged because of opposition from environmentalists and people living on the coast. But entrepreneurs say they've found a way to produce fish on land with little pollution.
Apr 4, 2014 — Food industry "sensory panelists" spend hours chewing, swishing and analyzing food, sometimes to the point of pain. These tests ensure mass-produced products like frozen french fries hit the spot.
Apr 2, 2014 — Tuna, swordfish and other migratory fishes are being overfished by vessels on the high seas. A new proposal says we should close these international waters for a few years to let the fishes rebound.