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

Jonathan Bethony bakes his whole grain breads in a wood-fired oven, heated to about 500 degrees, to help the weighty loaves rise. Whitney Pipkin for NPR hide caption

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Whitney Pipkin for NPR

Chicken blinchiki from Kachka. Leela Cyd/Courtesy of Flatiron Books hide caption

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Leela Cyd/Courtesy of Flatiron Books

Kachka: The Word That Saved A Family During WWII And Inspired A Chef

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It's great when generations get together to pass down family traditions, especially if the little ones might need a little extra time to get on board. Raquel Zaldivar/NPR hide caption

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Raquel Zaldivar/NPR

Mama Stamberg's Cranberry Relish Takes Heat From One Of The Family's Own

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Potato Research Institute geneticist Jaroslava Domkářová says that while potatoes are a staple crop in the Czech Republic, the recent blue "specialty varieties" are harder to market. Morgan Childs for NPR hide caption

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Morgan Childs for NPR

Prawnche Ngaditowo, 29, is a food blogger and Instagram enthusiast known online as "foodventurer." Claire Harbage/NPR hide caption

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Claire Harbage/NPR

Indonesian Food Blogger: The Unifying Power Of Cuisine And Social Media

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Wes Avila behind the wheel of the Guerrilla Taco food truck, a 1983 Chevy painted Dodgers blue.On the menu you'll find tacos with wild boar and thick-cut bacon, wild porcini mushroom and corn quesadillas, and Thai snapper tostadas. Dylan James Ho and Jeni Afuso/Courtesy of Ten Speed Press hide caption

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Dylan James Ho and Jeni Afuso/Courtesy of Ten Speed Press

'Guerrilla Tacos': Street Food With A High-End Pedigree

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NPR intern Kevin Garcia endures the sour taste of Warheads hard candy. Why are we tempted by candy that pretends to be made of hazardous chemicals, that threatens to nuke our taste buds, or that dares us to be disgusted? Photo illustration by Josh Loock/NPR hide caption

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Photo illustration by Josh Loock/NPR

Electronic musician Richie Hawtin's travels to Japan made a deep impression on him: "I found a country filled with beautiful contrasts which balanced high technology and deep cultural traditions." Matt Winkelmeyer/Getty Images for Coachella hide caption

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Matt Winkelmeyer/Getty Images for Coachella

Rasika chef Vikram Sunderam, here with a towering dish of eggplant and potato, says, "Indian cuisine is a very personal cuisine. It's made from family to family, how they like to cook." Ari Shapiro/NPR hide caption

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Ari Shapiro/NPR

In New Cookbook, Acclaimed Indian Restaurant Finally Spills Its Secrets

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In trying to get people to eat the Pez Diablo, or suckermouth catfish, sustainable fisheries specialist Mike Mitchell says it isn't "a problem of biology or science, but marketing." DeAgostini/Getty Images hide caption

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DeAgostini/Getty Images

Executive producer and narrator chef Anthony Bourdain attends the premiere of Wasted! The Story of Food Waste in New York City. Brent N. Clarke/Brent N. Clarke/Invision/AP hide caption

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Brent N. Clarke/Brent N. Clarke/Invision/AP

A trip to Ann Arbor, Mich., wouldn't be complete without a visit to Zingerman's. A new cookbook shares some no-nonsense recipes that seem like they're just an oven-preheat away from appearing warm and fresh in your kitchen. Brittany Greeson/Getty Images hide caption

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Brittany Greeson/Getty Images