The Salt What's On Your Plate

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

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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

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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

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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

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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

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