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

To make baby back ribs in an hour, instead of the usual three to four hours, you'll need a pressure cooker. Photo Illustration by Ryan Kellman and Emily Bogle/NPR hide caption

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Photo Illustration by Ryan Kellman and Emily Bogle/NPR

Do Try This At Home: Hacking Ribs — In The Pressure Cooker

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To make Christina Tosi's Bird in a Bag, you'll need a chicken breast or boneless thigh, seasoning, buttermilk (or even bottled ranch dressing), a heavy-duty zip-top freezer bag and a straw. Photo Illustration by Ryan Kellman and Emily Bogle/NPR hide caption

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Photo Illustration by Ryan Kellman and Emily Bogle/NPR

Do Try This At Home: Hacking Chicken Sous Vide

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Higher butterfat content makes ice cream thick and heavy, which is why you can get a nice, round, firm scoop of ice cream, shown at left. Gelato, at right, has less cream, which gives you softer drifts. iStockphoto/The Art of Making Gelato, Race Point Publishing hide caption

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iStockphoto/The Art of Making Gelato, Race Point Publishing

Mixed ceviche from Peru: The Cookbook. Courtesy of Phaidon Press hide caption

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Courtesy of Phaidon Press

A Tome For Peruvian Food, By Its Most Acclaimed Ambassador

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Jars of Terressentia bourbon wait for final production. Terressentia uses a process to artificially "age" its bourbon in a few hours, forgoing traditional aging, which takes years. Courtesy of Terressentia hide caption

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Courtesy of Terressentia

South Carolina Distiller Promises To Make Kentucky Liquor Quicker

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At ZJ Farm in Solon, Iowa, Susan Jutz, left, walks with her friend and mentor of Kate Edwards, right, of Wild Woods Farms. Once the plants get big enough at ZJ Farm Edwards transplants them to Wild Woods. Dana Damewood/Courtesy of Agate Publishing hide caption

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Dana Damewood/Courtesy of Agate Publishing

Chef, cookbook author and owner of Washington, D.C.'s Restaurant Nora, Nora Pouillon, in the restaurant's garden. Courtesy of Noras.com hide caption

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Courtesy of Noras.com

In 'Organic Life,' The Making Of America's First Certified Organic Restaurant

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What's inside artisanal looking bottles may be startlingly close — and in cases exactly the same — to bourbon produced in big batches. Mike McCune/Flickr hide caption

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Mike McCune/Flickr

Ran Duan will represent the U.S. at the Bacardi Global Legacy Cocktail Competition in Sydney on April 28. Daniel A. Gross hide caption

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Daniel A. Gross

Competitive Bartender Pours Father's Wisdom Into Signature Drink

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