How Long Can You Keep Dry Spices?

It depends whether they’re whole or ground. (By Roxanne Webber)

Why Is Kosher Salt Called "Kosher" Salt?

What’s so kosher about it? (By Melissa Wagenberg Lasher)

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)

Is It Better to Salt Intermittently While Cooking or Just Once?

There’s more than one way to go. (By Roxanne Webber)

King Cocktail Speaks

Dale DeGroff on his new book and the perils of mixology. (By Lessley Anderson)

What Is Ceviche?

How does citrus “cook” raw things, like fish in ceviche? (By Kara Zuaro)

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)

10 Exotic Salts

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

A World of Sours

Memories of Philippine Kitchens explores the many flavors of the Philippines. (By Sara Dickerman)

What Turkey Should I Buy?

Check out what Chowhounds say before you do your Thanksgiving shopping.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District. (By Lessley Anderson)

Its shape and volume measure are different from standard table salt’s. (By Caitlin McGrath)

Excellent happy hour at Morton’s. (By M.G. Shea)

An article in Gastronomica tracks the way labels like fat and overweight get attached to people. (By James Norton)

For lunch at Eccolo. (By C. Thi Nguyen)