Sliced turkey, ham, roast beef, and other deli meats are often packed with sodium, used both as a preservative and a flavor enhancer. Just two ounces of deli meat can have over 500 milligrams of ...

Pickles aren't just tangy snacks; they're one of the oldest ways we've preserved food. National Pickle Day, celebrated on November 14th, highlights one of the world’s oldest food preservation ...

It's been valued as currency and decried as a health hazard, but there's so much more to salt than meets the eye Unusual ...

“We found that participants who always added salt to food at table had a 41% greater risk of developing gastric cancer than those who never/rarely added salt,” the study said.

With Indians consuming salt far in excess of the WHO-mandated limit of 5 gm a day, epidemiologists, researchers and food ...

Salt works on vegetables by helping break down pectin, a fiber in plant cell walls, speeding up cooking time, Harold McGee says in “On Food and Cooking.” It can also preserve the color of ...

Heather Arndt Anderson / OPB Superabundant Superabundant dispatch: Salt-preserved cherry blossoms and this week’s news nibbles By Heather Arndt Anderson (OPB) March 22, 2024 6 a.m.

Preserved lemons are pickled in salt, which makes them lose their tang and take on a distinctive flavor. They are a hallmark of Moroccan and North African cooking.

People have been using salt since the dawn of civilization to process, preserve and enhance foods. In ancient Rome, salt was so central to commerce that soldiers were paid their “salarium,” or ...

Preserved lemons can last for years, says Benkabbou. In fact, she shares that at home, she has had the same jar of preserved lemons for over 10 years—and like a fine wine, they only grow better ...

The Miracle of Salt: Recipes to Preserve, Ferment, and Transform Your Food Naomi Duguid. Artisan, $45 (400p) ISBN 978-1-57965-944-8 ...