Marcella Hazan, known for Italian cooking, shared her method for cooking onions in one of her cookbooks. The technique results in softened, not browned, onions.

“Salt is easily the most important thing chefs keep in the kitchen,” says Robert Hartman, chef de cuisine at Saint Theo’s restaurant in New York City. It helps bring out the natural flavors in food, ...

We're debunking the myth of bitter eggplant and setting the record straight about when to salt and when to skip.

While egg companies generally recommend adding salt to scrambled eggs before cooking (even if it's only subtly better than salting after cooking), food science can help explain why you should, in fact ...

Salt is salt, right? Well, yes, but also no. It turns out the answer isn't as simple as sprinkling some of this seasoning into a dish to achieve the perfect flavor. There are myriad kinds of salt and, ...

Of all the various dietary needs, limiting the amount of sodium in recipes is among the most common. The good news is that if you’re eating mostly home-cooked food, you’re already well on your way to ...

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