People Are So Into Non-GMO Products, Even Products That Can’t Contain GMOs Are Using the Label

How obsessed have people become with the idea of non-GMO food? Obsessed enough that even salt makers are labeling their product as GMO-free. Salt is a rock. Rocks have no genetic material and, as such, they cannot be genetically modified. And though it’s possible to include [Read more…]

Three Salts You Absolutely Need (and a Few You Don’t)

One salt is not enough. Ten is too many. But these three hyperfunctional salts are just right.

What happened to salt? It used to be so simple. But now? It’s all about the smoked salts, the truffled salts, the, um, habanero [Read more…]

This Chef is Growing His Own Salt, and It’s Delicious

Not all salt comes from the ocean—some comes from a mason jar in Ohio. At Cleveland’s Restaurant Trentina, chef Jonathan Sawyer and the restaurant’s resident forager and “fermentationist” Jeremy Umansky are growing their own flavored finishing salts. [Read more…]

The Science of Salting: How to Preserve Food With Salt

Salting is a food preservation method that confers a unique flavour to food whose refinement derives from its high degree of salinity: here it’s how it works. [Read more…]

How Is Himalayan Crystal Salt Different From Table Salt?

Himalayan crystal salt, which is harvested from the mountains of Pakistan, is prized for its mineral content and health benefits. Its pale pink hue makes it easily recognizable and distinguishes it from other salt varietals. It also carries a heftier price tag than regular salt. Why? [Read more…]

Sake-Steamed Clams


2 pounds Manila clams or cockles, scrubbed

1 cup sake

1 cup water

2 teaspoons unsalted butter, cut into 4 pieces

2 scallions, white and light green parts only, thinly sliced

Pinch of togarashi spice blend, optional (see Note) [Read more…]

A Recipe by Yannick Alléno

Michelin star French chef Alléno gives FOUR’s International edition a recipe for clams, kuro kosho & yuzu… [Read more…]

8 Mistakes People Make when Cooking Pork Chops

We’ll come out and say it: Cooking pork chops is not an easy task. But we promise—you can definitely cook a tender, juicy chop, says senior food editor Dawn Perry—as long as you avoid these eight common mistakes. Here’s her advice. [Read more…]

A Recipe by Matteo Boglione

Healthy and tasty, this cauliflower recipe encompasses the health trend rife in fine-dining. Executive Chef at Le Cirque Signature, Mumbai, this recipe showcases Boglione’s passion for recreating traditional dishes with sophistication and ingenuity… [Read more…]

Goat Cheese and Strawberry Breakfast Tarts


2½ cups all-purpose flour

1 tsp. kosher salt

1 tsp. sugar [Read more…]