We hard-boiled them. We donned blindfolds. And we chowed down. In our eggsperiment, can you guess which bird prevailed in the ultimate showdown of duck vs. chicken?
Here you'll find information on the unique ingredients, fancy techniques, new ideas and celebrations of the good food, fancy or plain, that you're craving right now.
On the eve of Easter and National Jelly Bean Day, let us probe the mysterious origins and unexpected ascendancy of the humble candy. And to celebrate, we've sampled Jelly Belly's newest flavors.
Impatient gardeners don't have to wait for summer to harvest salad fixings. A surprising variety of crops will bring homegrown produce to your table in as little as three weeks.
For this week's Sandwich Monday, our non-Jewish colleagues get an introduction to the wonders of the Passover lunch. Manischewitz rules this meal.
Plain, dry matzo tends to have a reputation for tastelessness. But Dan Pashman, host of the food podcast and blog The Sporkful, argues that the crunchy cracker is a culinary marvel.
When tequila meets Manischewitz in the same glass, Passover will never be the same. At Rosa Mexicano restaurants, the Passover menu is inspired by the cuisine of Mexico's nearly 40,000 Jews.
Food writer Michael Ruhlman has a new cookbook that's an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.
Back in 2012, The Salt surveyed readers on their favorite pies during our Pie Week series. Recently, an Australian reader tells us she pie-charted our results with mouth-watering real pie.
For this week's Sandwich Monday, we take a detour to haute cuisine and try a snail sausage sandwich. Publican Quality Meats takes its pork sausage recipe and adds snail meat and lots of butter.
The San Francisco Cooking School invited us to explore the "wonder" of sliced bread, and perfect techniques for light to extra dark toast. Would you pay to learn the secrets of fancy toast?