The SaltThe Salt

What's On Your Plate

Barbecue head-on shrimp made at Pascal's Manale. It may be hard to find head-on shrimp in cities away from the coast, so Pascal's Manale co-owner and chef Mark DeFelice came up with a shortcut. awiederhoeft/Flickr hide caption

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Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. iStockphoto hide caption

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A Lane cake is a layered sponge cake filled with a rich mixture of egg yolks, butter, sugar, raisins and whiskey and topped with boiled icing. Nadia Chaudhury for NPR hide caption

itoggle caption Nadia Chaudhury for NPR

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Frederik de Pue whisks mayonnaise, instead of raw eggs, into his bearnaise sauce. Ted Robbins/NPR hide caption

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A quartet of tea-infused treats. Clockwise from left: Pastry chef's Naomi Gallego's old-fashioned doughnuts, flavored with Earl Grey; chocolate custard infused with jasmine tea, topped with a whipped cream ganache with a bit of lemon; berry scones with a hint of black berry tea; and blue French-style macarons made with lapsang souchong. Allison Aubrey/NPR hide caption

itoggle caption Allison Aubrey/NPR

Dan Gray is a restaurateur and food blogger in Seoul, South Korea. Elise Hu/NPR hide caption

itoggle caption Elise Hu/NPR

Kohlrabi, peeled and sliced, is refreshing, but lightly poached is good too, says chef April Bloomfield. iStockphoto.com hide caption

itoggle caption iStockphoto.com

To make baby back ribs in an hour, instead of the usual three to four hours, you'll need a pressure cooker. Photo Illustration by Ryan Kellman and Emily Bogle/NPR hide caption

itoggle caption Photo Illustration by Ryan Kellman and Emily Bogle/NPR

To make Christina Tosi's Bird in a Bag, you'll need a chicken breast or boneless thigh, seasoning, buttermilk (or even bottled ranch dressing), a heavy-duty zip-top freezer bag and a straw. Photo Illustration by Ryan Kellman and Emily Bogle/NPR hide caption

itoggle caption Photo Illustration by Ryan Kellman and Emily Bogle/NPR

Higher butterfat content makes ice cream thick and heavy, which is why you can get a nice, round, firm scoop of ice cream, shown at left. Gelato, at right, has less cream, which gives you softer drifts. iStockphoto/The Art of Making Gelato, Race Point Publishing hide caption

itoggle caption iStockphoto/The Art of Making Gelato, Race Point Publishing

Mixed ceviche from Peru: The Cookbook. Courtesy of Phaidon Press hide caption

itoggle caption Courtesy of Phaidon Press

Jars of Terressentia bourbon wait for final production. Terressentia uses a process to artificially "age" its bourbon in a few hours, forgoing traditional aging, which takes years. Courtesy of Terressentia hide caption

itoggle caption Courtesy of Terressentia

At ZJ Farm in Solon, Iowa, Susan Jutz, left, walks with her friend and mentor of Kate Edwards, right, of Wild Woods Farms. Once the plants get big enough at ZJ Farm Edwards transplants them to Wild Woods. Dana Damewood/Courtesy of Agate Publishing hide caption

itoggle caption Dana Damewood/Courtesy of Agate Publishing

Chef, cookbook author and owner of Washington, D.C.'s Restaurant Nora, Nora Pouillon, in the restaurant's garden. Courtesy of Noras.com hide caption

itoggle caption Courtesy of Noras.com

What's inside artisanal looking bottles may be startlingly close — and in cases exactly the same — to bourbon produced in big batches. Mike McCune/Flickr hide caption

itoggle caption Mike McCune/Flickr

Ran Duan will represent the U.S. at the Bacardi Global Legacy Cocktail Competition in Sydney on April 28. Daniel A. Gross hide caption

itoggle caption Daniel A. Gross