Sea spaghetti, red algae, and sea buckthorn may not be the ingredients that come to mind when you think of Scottish cuisine.

A veteran vegan chef I met in Croatia has a blunt warning: plant-based doesn’t always mean healthy—and new research backs him ...

Leo is on the ground floor of the Kimmel Center at Broad and Spruce, offering seasonal dishes as well as a prix fixe ...

Millions of eared grebes visit Great Salt Lake to rest and refuel en route to their winter homes on the Pacific Coast each ...

Lobster rolls are priced according to the market, which fluctuates throughout the year. And you will find a wide range of ...

“Working with Snake River Farms has always felt like a natural fit,” said Ben Jacobsen, Founder of Jacobsen Salt Co. “They ...

Have you ever wondered how much salt you could extract by boiling down seawater? I recently embarked on a hands-on, ...

You might call it fish charcuterie, and it’s rooted in ancient practices like the curing of Japanese katsuobushi or the ...

Another day, another class action lawsuit in the food world. A lawsuit initially filed in February by the California Federal Court claims that Fine Ground Celtic Sea Salt and Light Grey Celtic Sea ...

“Right now I’m making the sea salt out of my house with a cottage food license, and I’m very grateful New Jersey has that,” Hickson said. “There were no startup costs, but I can’t put my salt in the ...

Danielle Hickson has an abundant resource for her Asbury Park Sea Salt business — the Atlantic Ocean.

The salt contains no additives or anti-caking agents, unlike many sea salts on the market that include extra ingredients which can alter both flavor and quality.