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

Courtesy of Wendy MacNaughton

An Illustrated Guide To Master The Elements Of Cooking — Without Recipes

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Mike and Amy Mills' famous smoked chicken wings, as prepared in Ari Shapiro's backyard. Ari Shapiro/NPR hide caption

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Ari Shapiro/NPR

'Praise The Lard': A Barbecue Legend Shows Us How To Master Smoked Chicken Wings

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Cloud eggs: It's not just Instagrammers who find them pretty. Chefs of the 17th century whipped them up, too. Then, as now, they were meant to impress. Maria Godoy/NPR hide caption

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Maria Godoy/NPR

Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old

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Fortified dwelling and open air banquet, detail from a mosaic portraying a Nilotic landscape from El Alia, Tunisia. Roman Civilisation, 2nd century. Musée National Du Bardo (Archaeological Museum) DeAgostini/Getty Images hide caption

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DeAgostini/Getty Images

The Eugene J. Candy Co., which opened a year ago in Brooklyn, stocks offbeat novelties like wax fangs as well as its own experimental confections. Courtesy of Eugene J. hide caption

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Courtesy of Eugene J.

Willy Wonka-Inspired 'Candy Alchemist' Spins Sugar Into Pure Imagination

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Boiled octopus, a recipe for "reliably tender, flavorful octopus that can be used as it is, or as a basis for fried or grilled octopus dishes," write Richard Horsey and Tim Wharton in Ugly Food. "Octopus is also totally sustainable, very economical and incredibly versatile — the various methods of preparation and cooking lend it subtly different flavors," says Wharton. Couresty of Tanya Ghosh hide caption

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Couresty of Tanya Ghosh

Chef Jeremy Fox's inventive dish: double-chucked spring peas sprinkled with white chocolate and roasted macadamia nuts. It's served with a bit of pea broth poured on the side, "to retain the crunch." Each pea is shucked, blanched and squeezed to get the halves out. It's a labor preparation that he serves only on special occasions, like Valentine's day. Oriana Koren for NPR hide caption

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Oriana Koren for NPR

'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention

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Johnny Nicholas, the owner of the Hilltop Cafe, books a dinner concert in the dining room once a month. The bluesman and his wife opened the restaurant in 1980. John Burnett/NPR hide caption

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Both The Food And The Music Are Made From Scratch At This Texas Joint

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A typical masala soda shop in Mumbai. Flavors sold here range from traditional Indian ones with mango, pineapple and lemon, to more westernized flavors, like strawberry, kiwi and mojito. Leena Trivedi-Grenier for NPR hide caption

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Leena Trivedi-Grenier for NPR

Because a high pH level makes cigars fairly alkaline, consuming tart candies like Skittles or Starbursts can help neutralize the palate. Kristen Hartke for NPR hide caption

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Kristen Hartke for NPR

Most people in the world have never experienced the taste of the kind of tortillas Hilda Pastor makes using heirloom corn. That's because of the rise of mass-produced instant corn flour. Marisa Peñaloza/NPR hide caption

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Marisa Peñaloza/NPR

Sweet n' Nasty molds hundreds of adult chocolates in house, including these handcuffs and keys — which are used to top bachelorettes' cakes or sold on their own with the phrase, "Eat your way out!" Courtesy of Sweet n' Nasty Bakery hide caption

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Courtesy of Sweet n' Nasty Bakery

Bone broth has become so popular these days that the bones used to make it are getting harder — and more expensive — for broth retailers to source. Alex Reynolds/NPR hide caption

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Alex Reynolds/NPR