NEW YORK (Reuters) - Pink Himalayan salt blocks don't come from the Himalayas and won't stay pink after they are put to their best use, grilling. Those are just two of the surprises revealed in Mark ...

Mark Bitterman, owner of The Meadow and author of Salted, loves salt. His latest book, Salt Block Cooking, offers 70 recipes that utilize Himalayan salt blocks for grilling, searing, chilling, and ...

Want to cook the easiest steak ever? Try using a Himalayan salt block! This unique cooking method enhances flavor, naturally seasons the meat, and gives it an incredible crust. Watch as I break down ...

Salt is an essential element for all animal life, including humans, who long ago realized the naturally occurring substance was an effective preservative and flavor enhancer. In addition to the ...

1. When you first get a salt block put it on the oven while it is turned off, then set the oven to 400 degrees and then allow the block to "season" for about 1-1 ½ hours. Allow it to cool. The block ...

Stone Age man discovered that salt made food taste better, plus preserved it for later consumption. Centuries later, man found that food cooked on salt tastes really good, too. That's right, cooked on ...

A steak grilled outdoors on a salt block can be one of the best steaks you ever eat, said Michell Culbreath, owner of Mecca Coffee Co. at 1143 E. 33rd Place and 10114 S. Sheridan Road. Culbreath sells ...

Alex Weiser is the farmer behind Weiser Family Farms . He grows three varieties of sunchokes, also called Jerusalem artichokes. They grow underground, much like potatoes. Mark Bitterman , owner of The ...