A sweet view along one of the many canals of Venice, which in this case are filled with blue jellybeans. Pradipta Banerjee/Courtesy of David M. Schwarz Architects hide caption
For Foodies : The Salt Here you'll find information on the unique ingredients, fancy techniques, new ideas and celebrations of the good food, fancy or plain, that you're craving right now.
The Salt
What's On Your PlateFor Foodies
A flock of Texel-Dorset sheep gather near a hay trough in a Hudson River Valley barn in Medusa, N.Y. Millennials and more experimental diners might be open to eating mutton. Robert Nickelsberg/Getty Images hide caption
A vineyard worker drives a grape harvester tractor in the Bordeaux region of southwestern France, where climate change is raising new challenges for winemakers. Georges Gobet/AFP/Getty Images hide caption
Climate Change Is Disrupting Centuries-Old Methods Of Winemaking In France
Nattapong Kaweeantawong, a third-generation owner of Wattana Panich, stirs the soup while his mother (left) helps serve and his wife (center) does other jobs at the restaurant. Nattapong or another family member must constantly stir the thick brew. Michael Sullivan for NPR hide caption
A Swedish government program called the Edible Country recruited Michelin-starred chefs to create recipes that use ingredients that can be foraged from the areas around 13 picnic tables scattered across the countryside. Diners book a table, show up and hunt for their own food. Tina Stafrén/Visit Sweden hide caption
Illustration from a 19th-century edition of Robinson Crusoe, a novel by Daniel Defoe first published in 1719. It relates the story of Robinson Crusoe, stranded on an island for 28 years and his subsequent fight for survival. Out of desperation, he became a master of innovation, especially at preparing meals. Universal History Archive/Universal Images Group via Getty Images hide caption
Chef Omari McQueen stands in the doorway of his vegan Caribbean pop-up restaurant Dipalicious. Kennedy News and Media hide caption
This toad-shaped sandwich bar called the Toed In, near Los Angeles in 1939, allowed you to grab a bite to eat while your car got serviced. There's a lot of wordplay going on here: the toad-shaped building, the "towing in" of the car, and the stepping or "toeing" in for a snack. Good job, punsters! Ullstein Bild/Ullstein Bild via Getty Images hide caption
Jarret Stopforth, a food scientist and one of the founders of Atomo, reengineered the compounds in regular coffee with his partner until he felt they had created a product that had the same color, aroma, flavor and mouthfeel. Courtesy of Atomo hide caption
Chef Jay Fai wears a wool cap and safety goggles to ward off the heat from the charcoal fires in the alley where she cooks all of the restaurant's meals. She is such a perfectionist that she doesn't let anyone on her staff do the cooking. Lillian Suwanrumpha/AFP/Getty Images hide caption
Meet The 74-Year-Old Queen Of Bangkok Street Food Who Netted A Michelin Star
A handful of young upstarts are changing Naples' traditional pizza-making habits, bolstered by a new flour called Nuvola (Italian for "cloud"), developed by Italian miller Caputo. Courtesy of Carlo Sammarco hide caption
A suicidal depression almost ended Ella Risbridger's life, but the London poet and journalist instead ended up writing an uplifting cookbook that promises to "make you fall in love with the world again." Courtesy of Gavin Day hide caption
Bren Smith is a seaweed farmer and co-founder of GreenWave, a nonprofit that supports and trains ocean farmers. Courtesy of GreenWave hide caption
Charles Brain helps hand harvest grapes in a Shiraz vineyard in the Swartland wine region of South Africa. Lubanzi Wines, which was started by Brain and his partner, Walker Brown, earned its B Corp certification this year. Christopher Grava/Courtesy of Lubanzi Wines hide caption
Seedlip, a distilled nonalcoholic spirit, was created when Ben Branson came across a 17th-century book that contained nonalcoholic remedies for a variety of maladies — from epilepsy to kidney stones. Kevork Djansezian/Getty Images hide caption
Members of the Oregon Solidarity project include (from left) Ed King and Justin King of King Estate Winery; Christine Clair and Joe Ibrahim of Willamette Valley Vineyards, and Brent Stone and Ray Nuclo, also of King Estate Winery. Carolyn Wells Kramer for NPR hide caption
Lunch clubs are becoming a popular trend in offices as a way for co-workers to brighten each other's days by sharing meals they've prepared for one another. They might eat together or at their own separate desks. Ella Olsson/Flickr Creative Commons hide caption
Bassam Ghraoui, who ran Syria's most famous chocolate factory, left for Hungary when war consumed his home country. He successfully rebuilt his business in Budapest. The company still uses ingredients from Syria. Louai Beshara/AFP/Getty Images hide caption
A Syrian Chocolatier's Legend Lives On In Europe — But Stays Close To Its Roots
When Corsair Distillery in Nashville, Tenn., wanted to start experimenting with alternative grains, there wasn't a playbook to follow. Now, it makes a quinoa-barley whiskey. Ashlie Stevens/WFPL hide caption
Beloved in eastern Asia, especially Japan, persimmons get little respect in the United States, where many tree owners don't bother harvesting their crop. Alastair Bland/for NPR hide caption
An employee at Grand Traverse Pie Co. in Michigan makes cherry pies. The company has been shipping pies since 1998, when people still had to phone in their orders. Beryl Striewski/Grand Traverse Pie Co. hide caption
For this year's grand prize winner, the judges were impressed by the intricate, working gingerbread gears of the clock inside Santa's workshop. Kristen Hartke/NPR hide caption
Josh Davis tends to his hog herd on his farm in Pocahontas, Ill. Once a popular breed, there are now only a few hundred American mulefoot hogs left. David Kovaluk/St. Louis Public Radio hide caption