For an ingredient with such a small footprint, there is a whole lot of ground to cover when it comes to salt. How much to use? What type? Should you even use salt at all? Just as important as whether ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

While it’s fair to say that most things should be salted to taste, this in-depth experiment suggests that fattier meats require a lot more salt to avoid being bland. The folks at Cook’s Illustrated ...

Breakfast can be rushed, and grabbing something quick that seems healthy feels like a win. But some breakfast meats that look ...

Alongside pepper, salt is the most utilized — and useful — seasoning in the kitchen. The tiny white granules not only enhance flavor but can also mask any funky notes and bitterness in food. Sodium ...

Brazilian steakhouses operate a little differently than most American steakhouses. And one of those notable differences is in ...