The SaltThe Salt

What's On Your Plate

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

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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

Pappy Van Winkle bourbons at Bourbons Bistro in Louisville, Ky. The spirit was pricey even before a heist at the distillery. Noah Adams/for NPR hide caption

itoggle caption Noah Adams/for NPR

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
Courtesy of Ecco Publishing

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