This post originally appeared on October 12, 2018, in “Eat, Drink, Watch” — the weekly newsletter for people who want to order takeout and watch TV. Browse the archives and subscribe now. Welcome back ...

First, there was earth, water, wind, and fire. Then there was salt, fat, acid, and heat. One is tempted to trace an unbroken line from the ancients, deliberating over the elements of the cosmos, to ...

In an era of grocery stores and home refrigerators, it is easy to lose sight of the fact that, for most of history, people have been bound by the seasonality of food. This reality has long presented ...

The 2017 publication of Salt Fat Acid Heat, winner of the James Beard Award for Best General Cookbook, established author Samin Nosrat as a major culinary authority. But the Netflix series adapted ...

A team of international researchers has demonstrated, for the first time in a field study, that using folic acid-fortified iodized table salt can prevent multiple severe birth defects. A team of ...

This year, I’m thankful for salt, fat, acid, and heat. It’s no exaggeration to say that Samin Nosrat has changed the way I think about food: the acts of understanding it, making it, and most ...

The first day we met, Samin Nosrat improved my cooking for maybe the 100th time. I’d been employing Nosrat’s approach to cooking in my own kitchen for more than a year, each small tweak and lesson ...

Samin Nosrat was 19 and a cooking novice when she ended up as an apprentice in the kitchen at Chez Panisse, Alice Waters' award-winning restaurant in Berkeley, Calif. There she watched the cooks whip ...