A new culinary trend uses a slab of salt that can be cooked on and that diners can then rub their food across. The salt is mined from the foothills of the Himalayan Mountains and carved into blocks, bowls and other shapes.
Food once was smoked in order to preserve it, but now smoking is prized as a way of imparting flavors. Tips, techniques and recipes are included, such as the advice that smoking is best undertaken outside.
The best fried chicken is pan-fried, but very few restaurants make it that way because it takes about 40 minutes. Deep-frying is more popular, but the results are mixed, with some chicken tasting of sludgy industrial oil.
Some bartenders are adept at making drinks that are swizzled with a genuine swizzle stick, from a tree native to the Caribbean. Though the technique is fun to watch, it is not clear whether it actually produces a better drink.