Hoping to shorten that journey, six Montauk fishing families have partnered on a venture to eliminate the industry's middlemen. The fisheries are offering fresh catch to restaurants as part of a ...

As Samin Nosrat explains in Salt Fat Acid Heat, manufacturers began adding iodine to salt in the 1920s when iodine deficiency ...

Dock to Dish executive director K.C. Boyle talks about the signficance of providing local seafood on Long Island. Credit: Morgan Campbell Stay logged in. The Newsday app makes it easier to ...

Salt is one of the building blocks of cuisine -- there's a reason the book by author and food scientist Samin Nosrat is called "Salt, Fat, Acid, Heat." Pretty much every cuisine on the planet makes ...

Some of the most popular types of salt are regular table salt, sea salt, and Himalayan (pink) salt. What’s the difference between all of them?! The main differences between table salt vs.

The feeding of the 5,000 by Jesus at the Sea of Galilee was a precursor of the hospitality of the Eucharistic Table. How do ...

Olive ridley eggs, freshly rinsed in the sea, are dumped onto a sorting table in Ostional, Costa Rica, shortly after being gathered from nests. The eggs will be packed in plastic bags and shipped ...

Extreme Weather Maps: Track the possibility of extreme weather in the places that are important to you. Heat Safety: Extreme ...

Manila delegate says the discussions were candid but challenging, and notes there is hope for further economic engagement to ...

He says the threats extend inland by way of groundwater inundation. As sea levels rise, so does the water table. Low-lying areas in Kihei, Wailuku and Kahului will become wetlands that flood even ...