The SaltThe Salt

What's On Your Plate

Filmmaker Paul Riccio's characters the Timmy Brothers "are introducing handcrafted water to the world with an almost pathological attention to craftsmanship and a thirst for helping people become less thirsty." via Vimeo hide caption

itoggle caption via Vimeo

Traditional recipes for duck confit, or confit de canard, can require dozens of steps to prepare. David Lebovitz's fake take cuts the steps down to five. Ed Anderson/Courtesy of Ten Speed Press hide caption

itoggle caption Ed Anderson/Courtesy of Ten Speed Press

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Smoked fish — a cooking method that uses the smoke of an indirect fire to lightly cook, flavor, and preserve the meat — is too often left to the professionals. But there are ways to do it indoors, at home and without much effort. Photo Illustration by Ryan Kellman and Emily Bogle/NPR hide caption

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

Christopher Day, the dining room manager at Eleven Madison Park, is also the man behind its tea program. "My goal has always been to put together a tea list with the same standard and rigor as you would with wine," he says. Kathy YL Chan for NPR hide caption

itoggle caption Kathy YL Chan for NPR

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

itoggle caption awiederhoeft/Flickr

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

itoggle caption iStockphoto

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

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

itoggle caption Ted Robbins/NPR

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