The SaltThe Salt

What's On Your Plate

Chef Homaro Cantu holds a tomato in the kitchen of his Chicago restaurant Moto in 2007. Haute cuisine and extreme science collided in the kitchen of Chef Cantu, who took his own life Tuesday. Jeff Haynes/AFP/Getty Images hide caption

itoggle caption Jeff Haynes/AFP/Getty Images

Chef Andrew Gerson of Brooklyn Brewery organized a dinner party featuring ingredients used by Dutch settlers and Native Americans living in 1650s New York City. Courtesy of Brooklyn Brewery hide caption

itoggle caption Courtesy of Brooklyn Brewery

Support NPR

Support NPR

NPR Shop

Support The Programs You Love

© NPR

Central Michigan University has announced a new certificate program in "fermentation science," and James Holton's company, Mountain Town Station Brewing Co., will help give CMU students hands-on brewing experience. Steve Jessmore/Central Michigan University via AP hide caption

itoggle caption Steve Jessmore/Central Michigan University via AP

The launch of Mighty Mini Meals has been so successful that other food manufacturers are now rolling out doll-scale packaged foods, like this tiny hamburger. iStockphoto hide caption

itoggle caption iStockphoto

A 16th century woodcut shows the interior of a kitchen. In medieval Europe, cooks combined contrasting flavors and spices in much the same way that Indian cooking still does today. Paul Lacroix/Wikimedia hide caption

itoggle caption Paul Lacroix/Wikimedia

Alaria, a type of seaweed also known as "Wild Atlantic Wakame," grows in the North Atlantic Ocean and is similar to Japanese wakame, a common ingredient in miso soup. Courtesy of Sarah Redmond hide caption

itoggle caption Courtesy of Sarah Redmond

Jack Bishop says it's the soy sauce in the Mushroom Bolognese that really makes it pop. Joe Keller/Courtesy of America's Test Kitchen hide caption

itoggle caption Joe Keller/Courtesy of America's Test Kitchen