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

Line-sitters waited for hours outside Franklin Barbecue in Austin, Texas, on July 3. Jorge Sanhueza-Lyon/KUT hide caption

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Jorge Sanhueza-Lyon/KUT

5-Hour Line Turns Barbecue Pilgrims Into Cash Cow For Locals

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"Probably females are better at accessing olfactory memories, but I don't know why," says Robert Bath, a wine and beverage studies professor at the Culinary Institute of America in Napa Valley. "Maybe men don't pay as much attention?" Maria Fabrizio for NPR hide caption

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Maria Fabrizio for NPR

This Bloody Mary served at the Nationals Park in D.C. came with a meat straw, which infuses each sip with an umami flavor. Ben Hirko first came up with the concept while tending bar one snowy night in 2009. The straws have become a hit. Tamara Keith/NPR hide caption

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Tamara Keith/NPR

The Bloody Mary Meat Straw: An All-American Story

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Chef Simon Hopkinson says mayonnaise is a total pleasure to make, but people are often frightened to try to make it themselves. Monika Evstatieva /NPR hide caption

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Monika Evstatieva /NPR

No-Fear Homemade Mayonnaise: Better Than What's In The Jar

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A plate of huevos rancheros topped with a basted egg. Lydia Thompson/NPR hide caption

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Lydia Thompson/NPR

The Basted Egg: A Foolproof Play On The Poach

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Filmmaker Paul Riccio's characters the Timmy Brothers "are introducing handcrafted water to the world with an almost pathological attention to craftsmanship and a thirst for helping people become less thirsty." via Vimeo hide caption

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via Vimeo

Traditional recipes for duck confit, or confit de canard, can require dozens of steps to prepare. David Lebovitz's fake take cuts the steps down to five. Ed Anderson/Courtesy of Ten Speed Press hide caption

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Ed Anderson/Courtesy of Ten Speed Press

Counterfeit Duck Confit: All Of The Flavor, Without The Labor

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Smoked fish — a cooking method that uses the smoke of an indirect fire to lightly cook, flavor, and preserve the meat — is too often left to the professionals. But there are ways to do it indoors, at home and without much effort. Photo Illustration by Ryan Kellman and Emily Bogle/NPR hide caption

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Photo Illustration by Ryan Kellman and Emily Bogle/NPR

Put That Wok To Work: A Trick For Smoking Fish Indoors

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Christopher Day, the dining room manager at Eleven Madison Park, is also the man behind its tea program. "My goal has always been to put together a tea list with the same standard and rigor as you would with wine," he says. Kathy YL Chan for NPR hide caption

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Kathy YL Chan for NPR

Barbecue head-on shrimp made at Pascal's Manale. It may be hard to find head-on shrimp in cities away from the coast, so Pascal's Manale co-owner and chef Mark DeFelice came up with a shortcut. awiederhoeft/Flickr hide caption

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awiederhoeft/Flickr

Hacking Iconic New Orleans Barbecue Shrimp Far From The Gulf

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Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. iStockphoto hide caption

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iStockphoto

The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt

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A Lane cake is a layered sponge cake filled with a rich mixture of egg yolks, butter, sugar, raisins and whiskey and topped with boiled icing. Nadia Chaudhury for NPR hide caption

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Nadia Chaudhury for NPR