No doubt about it: America loves salt. And it's everywhere - in snack foods, in artisan caramels and in almost everyone’s kitchen. But how long have you really spent thinking about and really tasting salt? If the answer is "not at all", Mark Bitterman, Selmelier (which means expert salt-taster) has you covered. more ›

While we're all still reveling in the Academy Awards, the restaurant industry is honoring its finest as well. A slew of local chefs are semifinalists for James Beard Foundation restaurant and chef awards [pdf], with nominees to be announced on March 23. more ›