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

Alton Brown and "Unitasker" kitchen gadgets via YouTube hide caption

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via YouTube

The 'Unitasker' Kitchen Gadgets Alton Brown Loves To Loathe

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A blogger recently accused Mast Brothers of using industrial chocolate in their bars when it first started, contradicting the chocolate company's bean-to-bar narrative. Andrew Burton/Getty Images hide caption

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Andrew Burton/Getty Images

There are so many opportunities to screw up pumpkin pie. But done right, it can win friends and influence people. Meredith Rizzo/NPR hide caption

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Meredith Rizzo/NPR

Perfect Pumpkin Pie: One Woman's Quest For Custard, Crust — And Glory

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Author Joan Morgan says Beurré Superfin is one of her favorite pears. It's "truly delicious: very buttery, juicy, cream to pale yellow flesh, intensely rich with plenty of sugar lemony acidity," she writes in The Book of Pears. Courtesy of Joan Morgan hide caption

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Courtesy of Joan Morgan

'The Book Of Pears': A Love Letter To A Once Pre-Eminent Fruit

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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