The Salt What's On Your Plate

Chris Lohring founded Notch Brewing in 2010. The company's lineup includes a Czech pilsner, a Belgian saison and an India pale ale. All of the brews are session beers — meaning their alcohol by volume, or A.B.V., is less than 5 percent. Courtesy of Notch Brewing hide caption

itoggle caption Courtesy of Notch Brewing

A look inside the kitchen of the Whoa Nellie Deli, in Lee Vining, Calif. The casual eatery, which operates out of a Mobil gas station, turns out everything from vegetarian chili to wild buffalo meatloaf and fish tacos. Courtesy of Tioga Gas Mart hide caption

itoggle caption Courtesy of Tioga Gas Mart

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Smoke and mirrors: Dave Arnold plays around with liquid nitrogen in a cocktail glass during his interview with NPR's Ari Shapiro. Claire Eggers/NPR hide caption

itoggle caption Claire Eggers/NPR

Baked Squash Kibbeh: Middle-Eastern kibbeh is a finely ground combination of beef or lamb, bulgur and onions either formed into balls and deep-fried or pressed into a pan and baked. For a vegetarian version of this flavorful dish, why not pair butternut squash with the warm spices? Steve Klise/Courtesy of America's Test Kitchen hide caption

itoggle caption Steve Klise/Courtesy of America's Test Kitchen

Brittanie Reed and her mother, Wendy Fitt, the two pastry chefs behind Snickety Snacks, took their inspiration for these sugar cookies from a series of Beatles finger puppets by the artist Hanasaurusrex. Abram Landes/Courtesy of Snickety Snacks hide caption

itoggle caption Abram Landes/Courtesy of Snickety Snacks

Just imagine if this 19th-century turkey was stuffed with warbler, lark, bunting, thrush, quail, lapwing, plover, partridge, woodcock, teal, guinea fowl, duck, chicken, pheasant, goose, turkey and bustard (an Old World breed of turkey). Philip Spruyt/Stapleton Collection/Corbis hide caption

itoggle caption Philip Spruyt/Stapleton Collection/Corbis

A tiny selection of the flavor compounds in pumpkin and pumpkin-pie spices is enough to make our brain think, "Ah, pumpkin pie!" when we drink a pumpkin pie latte. Ashley MacKinnon/Flickr hide caption

itoggle caption Ashley MacKinnon/Flickr

Amateur cook and writer Maureen Evans has perfected the art of tweeting a recipe in 140 characters or less. fot. Wojciech Zalewski/iStockphoto hide caption

itoggle caption fot. Wojciech Zalewski/iStockphoto

Celebrity chefs (from left) Jose Andres, Carla Hall and Anthony Bourdain rev up the crowd at last year's Capital Food Fight fundraising event for DC Central Kitchen. The nonprofit's fortunes have risen alongside those of its celebrity chef fans. DC Central Kitchen/Flickr hide caption

itoggle caption DC Central Kitchen/Flickr

To turn acorns into something edible, you've got to crack the shells, pick out the nut meats, weed out the bad ones, dry them and grind them into meal. Leah Nash for NPR hide caption

itoggle caption Leah Nash for NPR

Sourdough loaves made by Fromartz with a bolted white flour from Anson Mills in South Carolina that he says reminded him of the wheat he'd tasted in southern France. Samuel Fromartz hide caption

itoggle caption Samuel Fromartz

At Moriah Pie in Norwood, Ohio, Erin and Robert Lockridge serve homemade pizza and diners pay what they can. Christopher Kuettner hide caption

itoggle caption Christopher Kuettner

Say you want to make creme brulee, but don't own a kitchen blowtorch. What to do? In Toronto, there's a new solution: a start-up offering a library just for kitchen tools and appliances. Radius Images/Corbis hide caption

itoggle caption Radius Images/Corbis