The Salt

The SaltThe Salt

What's On Your Plate

Preeti Mistry's biriyani-stuffed pumpkin. Courtesy of Preeti Mistry hide caption

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Stephanie Deutsch's mother hailed from Long Island where she grew up eating oyster stuffing. Her father was from Texas and loved this cornbread stuffing, which the family continues to make. Courtesy of David S. Deutsch hide caption

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Nordic items clockwise from top left: sugared cloudberries; Norwegian thick salt-pork pancakes, waffles; thick oven-baked pancake; blood pancakes; pancake torte. Erik Olsson hide caption

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Ancient grains in the mix: Cooking Light's Shaved Apple and Fennel Salad with Crunch Spelt prepared by Dunn and Patton. Courtesy of hide caption

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Kenji Lopez-Alt is managing culinary director of Serious Eats, author of the James Beard Award-nominated column "The Food Lab," and a columnist for Cooking Light. His first book is The Food Lab: Better Home Cooking Through Science. Robin Lubbock/WBUR hide caption

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When we exhale while we're eating, air sweeps into the back of the mouth and throat where a heap of flavor compounds are and carries them up into the nose where we can enjoy them. iStockphoto hide caption

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Julia Sherman is the mastermind behind the Salad Garden at the Getty. Here, she pulls up heirloom greens for the salad. Abbie Fentress Swanson for NPR hide caption

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Famous horror film actor Vincent Price also co-wrote a best-selling cookbook in the 1960s with his then-wife, Mary. The original cover of the book, A Treasury Of Great Recipes, is seen at left. It's just been reissued. William Claxton/A Treasury of Great Recipes; Price Family Trust hide caption

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Yotam Ottolenghi and Ramael Scully, who co-authored the NOPI cookbook, out this week. Adam Hinton/Ten Speed Press hide caption

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Staff in the kitchen of The Modern, a restaurant operated by Meyer's Union Square Hospitality Group and located in the Museum of Modern Art. Ellen Silverman/Union Square Hospitality Group hide caption

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Lab workers test wine for authenticity in a lab run by the French Finance ministry in Bordeaux, southwestern France. Demand has driven up the price of wine, making conditions ripe for counterfeiters. Bob Edme/AP hide caption

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Paul Prudhomme leads a cooking demonstration after then-Agriculture Secretary Kathleen Merrigan (second from right) discussed food hubs in New Orleans in 2013. Kathleen Flynn/The Times-Picayune/Landov hide caption

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Acclaimed French chef Jacques Pepin (center) has had an extraordinary 60-year career. He says his new cookbook, Jacques Pepin: Heart and Soul in the Kitchen, will be his last. Maybe. Evan Agostini/AP hide caption

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Former New York Times restaurant critic and Gourmet editor Ruth Reichl speaks in New York City in 2013. Neilson Barnard/Getty Images for The New York Times hide caption

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President Obama presents the 2014 National Humanities Medal to Alice Waters during an East Room ceremony at the White House on Thursday. Alice Waters was honored for celebrating the bond between the ethical and the edible as a chef, author and advocate. Alex Wong/Getty Images hide caption

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Line-sitters waited for hours outside Franklin Barbecue in Austin, Texas, on July 3. Jorge Sanhueza-Lyon/KUT hide caption

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"Probably females are better at accessing olfactory memories, but I don't know why," says Robert Bath, a wine and beverage studies professor at the Culinary Institute of America in Napa Valley. "Maybe men don't pay as much attention?" Maria Fabrizio for NPR hide caption

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This Bloody Mary served at the Nationals Park in D.C. came with a meat straw, which infuses each sip with an umami flavor. Ben Hirko first came up with the concept while tending bar one snowy night in 2009. The straws have become a hit. Tamara Keith/NPR hide caption

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