Common on just about any restaurant table or grocery store shelf. Probably even in your own kitchen cabinet. And yet, such simple grains of salt have a long history, from ancient times to today. Here ...

An curved arrow pointing right. It takes a full day working in temperatures up to 1,000 degrees Celsius to make one batch of Himalayan black salt, or kala namak. The salt was once used as a medicine ...

The tradition of making salt from sea water on the island of Kauai is deeply rooted in Native Hawaiian families. The laborious and patient nature of salt making reflects the cultural values held by ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...

Way back in 2018, I went to South Korea for a wedding. While there, I persuaded an elderly friend of my sister-in-law to show me how she made kimchi. When we arrived at her apartment, the living-room ...