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The Salt
Wake Up Thanksgiving Mashed Potatoes With A Touch Of Kimchi
November 14, 2012 Kimchi, the fermented cabbage so familiar on the Korean table, takes on American mashed potatoes in this twist on the typical Thanksgiving recipe from cookbook author and restaurateur Debbie Lee. And she throws in Fuji Apple Egg Rolls for dessert.
The Salt
Raise A Toast To Building Better Beer Bubbles Through Chemistry
November 14, 2012 Spanish scientists have identified the specific gene in yeast that's responsible for the foamy head on your glass beer. And that discovery could lead to what we've all been wishing for — more long-lasting foam on top of our ales of the future.
The Salt
A Little Patience, A Lot Of Salt Are Keys To A Lost Pickle Recipe
September 13, 2012 Expert pickler Marisa McClellan recreates a listener's lost pickle recipe, and explains why her grandma's pickles are saltier than many modern-day versions. They're fermented, like a true kosher dill pickle.
The Salt
Thank The Simple Wasp For That Complex Glass Of Wine
August 2, 2012 Don't swat away that buzzing wasp. It may help spread the yeast that starts the fermentation process in grapes while they're still on the vine. The yeast carried by the wasp give wine its complexity, scientists say.
The Salt
Eternal Yogurt: The Starter That Lives Forever
May 1, 2012 Yogurt enthusiasts are rediscovering heirloom yogurt starters, many of which originated in countries with long traditions of yogurt-making. These bacterial cultures, which live on milk, can regenerate in one batch after another.
