More than a billion years ago, a shallow basin in what is now northern Ontario held a subtropical lake. The setting likely ...

Humans have been harvesting salt since prehistoric times. In this kitchen-science experiment from ATK Kids — the children's website of America's Test Kitchen — chunky flakes of salt appear as a ...

Salt creeping, a phenomenon that occurs in both natural and industrial processes, describes the collection and migration of salt crystals from evaporating solutions onto surfaces. Once they start ...

Alfredo has a PhD in Astrophysics and a Master's in Quantum Fields and Fundamental Forces from Imperial College London.View full profile Alfredo has a PhD in Astrophysics and a Master's in Quantum ...

I routinely presume that people know all about efflorescence, but in fact many don’t. I’m referring to the fluffy white deposits you might find on your concrete floors, brick walls or basement walls.

The regular granular table salt you’re used to isn’t the most attractive-looking seasoning out there, even given its fundamentally compelling flavor. You don’t have to settle for boring old salt ...

What is shelf life on a breath of air? Well, it just so happens that back in northern Ontario, it’s 1.4 billion years.

Microscopic water droplets trapped inside ancient salt crystals have provided evidence supporting a radical theory that the chemical composition of Earth’s oceans has changed over the past 500 million ...

Before I knew a thing about food, I thought I knew everything there was to know about salt. It came in a little glass shaker in tiny granules and tasted slightly like metal. The purpose of salt was to ...

Molly Baz, renowned cookbook author, has one particular type of salt that she always keeps on hand. And not just a type of ...

MINNEAPOLIS--(BUSINESS WIRE)--As the popularity of baking continues to rapidly grow, home chefs everywhere are seeking out specialty ingredients that help them deliver superior taste and results in ...

“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, ...