Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

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• Samin Nosrat:

  Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.

• Samin Nosrat:

  I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese fros

• Samin Nosrat:

  I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shave

• Samin Nosrat:

  As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce wash

• Samin Nosrat:

  The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken,

• Samin Nosrat:

  I've always joked that my food memoirs will be titled 'Brutta ma Buona,' the phrase Italians use to

• Samin Nosrat:

  At some point during every cooking class I teach, I do my signature move: dramatically add handful

• Samin Nosrat:

  Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sa

• Samin Nosrat:

  The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe t

• Samin Nosrat:

  Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven unti