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.
An Israeli company works with a Palestinian factory to create salt infused with flavors like rosemary, jalapeño, or red wine
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
Salt, that old standby, gets fancy
Homemade pretzels as housewarming gifts, and other topics in modern Jewish eating
A family blurs the borders between religion, superstition, and OCD