The Salt What's On Your Plate

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

Eat, Drink And Be Scholarly: The Southern Food and Beverage Museum's new, permanent home in New Orleans is designed to help answer many questions — including "How does it taste?" Stephen Binns/Courtesy of SoFAB hide caption

itoggle caption Stephen Binns/Courtesy of SoFAB

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Sherman is still experimenting with the type of food he'll serve in the restaurant. Recently he made this walleye filet with sumac and maple sugar, a white bean and smoked walleye croquette and toasted hominy. Becca Dilley/Courtesy of Heavytable.com hide caption

itoggle caption Becca Dilley/Courtesy of Heavytable.com

University of Illinois student Stanley Dayan (from left) and Chabad Jewish Center employees Mordy Kurtz and Yosef Peysin work at the center's kosher food stand in 2013 at the university's State Farm Center basketball arena in Champaign, Ill. David Mercer/AP hide caption

itoggle caption David Mercer/AP

A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Christophe Di Pascale/Corbis hide caption

itoggle caption Christophe Di Pascale/Corbis

Sweet or salty? Historically among Eastern European Jews, how they liked their gefilte fish depended on where they lived. This divide created a strictly Jewish geography known as "the gefilte fish line." Claire Eggers/NPR hide caption

itoggle caption Claire Eggers/NPR

Yolanda Andujar and her daughter Astrid bake together every weekend. Andujar primarily makes the cakes while Astrid, a graphic designer by day, makes elaborate decorations using fondant and bright colors. Néstor Pérez-Molière/Courtesy of Feet in 2 Worlds hide caption

itoggle caption Néstor Pérez-Molière/Courtesy of Feet in 2 Worlds

Sayur manis at a restaurant in Kota Kinabalu in Malaysian Borneo. The greens were sautéed with onions, red pepper, dry-fried shallots and egg white. Konstantin Kakaes for NPR hide caption

itoggle caption Konstantin Kakaes for NPR

Kentucky hog farmer Travis Hood with Luther, a young Red Wattle boar. Hood started raising Red Wattles five years ago after cuts to his job, and began turning a profit on the meat in February. Courtesy of Hood's Heritage Hogs hide caption

itoggle caption Courtesy of Hood's Heritage Hogs

Deep-fried breakfast on-a-stick is a new food at this year's Minnesota State Fair. It contains American and Swiss cheeses, a sausage patty, one egg and Canadian bacon sandwiched between two pancakes, then dipped in a light, sweet batter and deep-fried on a stick. Courtesy of Minnesota State Fair hide caption

itoggle caption Courtesy of Minnesota State Fair

Sup tulang, as this dish is called in Singapore, is Malay for "bone soup." The fattiness of the marrow rounds out the chili, tomato, fennel, cumin and ginger. Konstantin Kakaes for NPR hide caption

itoggle caption Konstantin Kakaes for NPR