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

Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes. Maggie Starbard/NPR hide caption

toggle caption
Maggie Starbard/NPR

Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

  • Download
  • <iframe src="https://www.npr.org/player/embed/214799882/215403036" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Ray Daniels inspects a glass of beer. A Chicago brewer, Daniels started the Cicerone training program five years ago. Johnny Knight/Courtesy of Ray Daniels hide caption

toggle caption
Johnny Knight/Courtesy of Ray Daniels

Wine Has Sommeliers. Now, Beer Has Cicerones

  • Download
  • <iframe src="https://www.npr.org/player/embed/214582851/215101028" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

American baker Bea Vo, who runs Bea's of Bloomsburg, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Courtesy Bea's of Bloomsburgy/Helena Marie Fletcher hide caption

toggle caption
Courtesy Bea's of Bloomsburgy/Helena Marie Fletcher

A classy way to keep track of your Chardonnay. But so far, the sipping rings aren't available commercially. Courtesy of Remy Martin hide caption

toggle caption
Courtesy of Remy Martin

Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Nathan Hoyt/Courtesy of Julia della Croce hide caption

toggle caption
Nathan Hoyt/Courtesy of Julia della Croce

The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Courtesy of Heidi Feldman hide caption

toggle caption
Courtesy of Heidi Feldman

Massachusetts Revives The Lost Art Of Making Sea Salt

  • Download
  • <iframe src="https://www.npr.org/player/embed/206628788/208176360" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Ari Dvorin was hired in May as the first corporate chef at SpareFoot, a startup in Austin, Texas. Here, Dvorin cuts suckling pig for a mockumentary SpareFoot made. Jenny Zhang/Courtesy of SpareFoot hide caption

toggle caption
Jenny Zhang/Courtesy of SpareFoot

Anglers fish off Galata Bridge in Istanbul in 2011. The bridge is within site of the modest waterside restaurant Akin Balik. Bulent Kilic/AFP/Getty Images hide caption

toggle caption
Bulent Kilic/AFP/Getty Images

Catch Of The Day, Grilled The Turkish Way

  • Download
  • <iframe src="https://www.npr.org/player/embed/205493140/205548326" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript