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The Ten
10 Exotic Salts
Fun, fancy versions of the kitchen staple. (By Roxanne Webber)
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Feature
The Rise of the Salt Tooth
The craze for salted sweets. (By Jessica Su)
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The Juice
A Sherry with Sea Legs
Manzanilla recalls brine and minerals. (By Jordan Mackay)
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Products
Barcelona Exotic Candy Bar
Candy à la mode.
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Feature
Got Goiter?
Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine. (By Laura Neilson)
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Feature
Harold McGee Speaks
Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s... (By Harold McGee)
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Feature
The Secret Ingredient Every Chef Uses
Where to get the best, and how to use them. (By Jessica Battilana)
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Feature
Terrible Tobiko
Tobiko and masago, the cheap fish roes on top of many sushi rolls, are far from fresh. (By Margot Kaminski)
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Supertaster
New Species of Cracker Discovered!
This week’s mission: ritzy granola and crunchy focaccia sticks. (By James Norton)
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The Ten
The Big Cheese
The origins of your favorite food idioms. (By Michele Foley)
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The Ten
The New Kitchen Staples
Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status. (By Steven Jenkins)
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The Ten
Things to Do with Stale Bread
Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast (By Aida Mollenkamp and Regan Burns)
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Supertaster
Dour Cookies for a Desert Island
This week’s mission: healthy whole-grain cookies, and fancy juice blends. (By James Norton)
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The Ten
10 Little Luxuries
Because small splurges can bring big happiness. (By Roxanne Webber)
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Supertaster
A New Healthy Chip Concept
This week’s mission: Wish-Bone dressing with chunks, and healthier “popped” potato chips. (By James Norton)
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