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Salt Bae

In this week’s ‘Daf Yomi’ Talmud study, the rabbis debate the use of the flavor-enhancing mineral in sacrificial offerings. Plus: Why wood needs to be sprinkled with salt before it is burned—over wood.

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Transforming the Dead Sea’s Salt Into a Gourmet Seasoning

An Israeli company works with a Palestinian factory to create salt infused with flavors like rosemary, jalapeño, or red wine

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Ingrained Habits

In the fourth installment of “Tell Mitzi,” Tablet Magazine’s illustrated question-and-answer column, Mitzi thinks about Lot’s wife and the dangers of nostalgia

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Of the Earth

Salt, that old standby, gets fancy

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Bread and Salt

Homemade pretzels as housewarming gifts, and other topics in modern Jewish eating

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Beware the Evil Eye

A family blurs the borders between religion, superstition, and OCD

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