The Salt What's On Your Plate

America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Carl Tremblay/Courtesy of America's Test Kitchen hide caption

itoggle caption Carl Tremblay/Courtesy of America's Test Kitchen

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There's a strong element of buying with your eyes at Tincan. Rows of gourmet-quality tins, beautifully packaged in collectible-worthy cans, are displayed at eye level. Paul Winch-Furness/Courtesy of Tincan hide caption

itoggle caption Paul Winch-Furness/Courtesy of Tincan

Cucumbers tend to slide out the back of a sandwich when confronted with bite force, writes Pashman in Eat More Better. Courtesy of Alex Eben Meyer, Simon & Schuster hide caption

itoggle caption Courtesy of Alex Eben Meyer, Simon & Schuster

Definitely not traditional: two colorful takes on porridge, from Friday's London Porridge Championships. Dai Williams/Courtesy of the National Porridge Championship hide caption

itoggle caption Dai Williams/Courtesy of the National Porridge Championship

A species of peach related to the 7,500-year-old pits found in China recently (left), and today's more modern versions (right). Courtesy of Jose Chaparro/University of Florida hide caption

itoggle caption Courtesy of Jose Chaparro/University of Florida

Honey can be as golden as the sun or as dark as molasses. Researchers have identified over 100 different flavors in it, too, some more savory or stinky than others. Ellen Webber/NPR hide caption

itoggle caption Ellen Webber/NPR