For Foodies : The Salt Here you'll find information on the unique ingredients, fancy techniques, new ideas and celebrations of the good food, fancy or plain, that you're craving right now.

For Foodies

The next time a cooking disaster strikes, remember: It happens to the best of us. Piotr Tomicki/iStockphoto hide caption

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Piotr Tomicki/iStockphoto

Kitchen Disasters: Top Chefs Recall Dinner Gone Wrong

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America's Test Kitchen founder Chris Kimball offers advice for going "beyond the cranberry mold" this Thanksgiving. Taji Marie for NPR hide caption

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Taji Marie for NPR

Breaking The Cranberry Mold: New Ways To Savor This Seasonal Berry

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

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Courtesy of Preeti Mistry

So Long, Turkey: 3 Ways To Spice Up Thanksgiving Without The Bird

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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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Courtesy of David S. Deutsch

Don't Mess With My Stuffing: Thanksgiving's Most Hotly Debated Dish

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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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Erik Olsson

In 'The Nordic Cookbook,' An In-Depth Take On Region's Diverse Cuisine

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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 TheBittenWord.com hide caption

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Courtesy of TheBittenWord.com

Thanksgiving Trend Watchers Test Recipes So You Don't Have To

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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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Robin Lubbock/WBUR

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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iStockphoto

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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Abbie Fentress Swanson for NPR

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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William Claxton/A Treasury of Great Recipes; Price Family Trust

So Good You'll Scream? A Cookbook From Horror Icon Vincent Price

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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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Adam Hinton/Ten Speed Press

In 'NOPI,' An Ottolenghi Cooking Journey From Middle East To Far East

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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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Ellen Silverman/Union Square Hospitality Group

Danny Meyer To Banish Tipping And Raise Prices At His N.Y. Restaurants

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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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Bob Edme/AP

Sip On This: That $10,000 (Or $30) Bottle Of Wine Might Be Fake

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