Bring a bit of food history to your holiday table with this skillet-cooked salmon with artichokes from the Matzah and Flour ...

Although these pickled-shrimp toasts might not look like your mama’s, we channeled all the flavors of the coastal classic ...

Lamb Burger is a Ramadan recipe perfect for iftar during Ramzan. Simple and quick to make, these juicy lamb burgers are a ...

The reason is kind of a big dill. We uncovered the answer to this food mystery, with the help of a food historian and pickle ...

This Korean fried popcorn chicken is double-fried for extra crispiness, coated in a sweet and spicy gochujang sauce, and served with pickled radishes.

Pretty much everyone eats salt, every day, and it’s different now. Yet even kosher salt’s most fervent converts may not entirely understand how it’s different. Kosher salt, like all salt ...

One of my favorite uses is brining. If you’ve got a juicy turkey or chicken recipe, brining with kosher salt keeps the meat tender and flavorful. And if you’re into pickling, it works wonders here too ...

When it comes to cooking, many of us wonder, is canning salt the same as kosher salt? Understanding the difference between these two salts can really help elevate your culinary game. Canning salt, ...

Salt has been used for preservation and seasoning for centuries. There are more types of salts other than table salt. Read on to know more! One of the oldest and most essential ingredients in the ...

Pickling and fermenting ... lacto-fermentation — is why foods fermented with just salt still taste sour. Traditional kosher dill pickles, for example, get their distinctive flavor this way.