Bacco has an incredible dessert: toasted olive oil cake with fleur de sel gelato and caramel baked pears. The fleur de sel gelato is amazing–smooth and distinctly salty. ... (By C. Thi Nguyen)

The craze for salted sweets. (By Jessica Su)

Fun, fancy versions of the kitchen staple. (By Roxanne Webber)

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)

Wake Dad on the right side of the bed.

The perfect brown-bag lunch would be part store-bought, part easy-home-made, it wouldn’t take long to assemble the night before. Just like childhood lunch-box spreads, it would have multiple pieces, including snack and cookies.

Tools for de-yolking, poaching, and beheading eggs. (By Louisa Chu)

Eight best bets for sneezing and seasoning. (By Heather Shouse)

A culinary tour of seedy-but-cool Red Hook, Brooklyn (By Kara Zuaro)

Your chef might be slipping you some offal. (By Jane Black)

What’s worth doing in the Napa Valley: a travel guide to the wine country. (By Ella Lawrence)

One of the tastiest salts available. (By Sarah Perry)

These flourless peanut butter chocolate chunk cookies, inspired by San Francisco chocolatier Michael Rechiutti, are for real peanut butter lovers, says free sample addict aka Tracy L. They’re dense, not chewy or crisp like... (By C. Thi Nguyen)

Lavish chocolates make great gifts. Here are our favorites, top to bottom.

If you’ve ever wondered whether throwing down four bucks for a bag of fancy fleur de sel is worth it, wonder no longer: David Lebovitz makes an excellent case for the pricey crystals. (By Christy Harrison)