Everything we’ve published, free to read.

Fourteen families still rake flor de sal by hand on the Algarve’s eastern edge. We spent a summer with the youngest of them.

On the Faroe Islands, one chef has stopped buying salt altogether. Hana Sørlie on brine, patience and the taste of a cold ocean.

One jar on the shelf, three dinners on the table. Kwame Asante’s preserved lemons, and what to do with them all winter.

In Kristiansund, the Moe family has dried salted cod on the same rocks since 1871. The rocks are still there. The cod is getting harder to find.

She took over her father’s salt pan at 61. Priya Raman asks what changed, and what never will.

Four hours, one notebook and a market that closes at noon.

The simplest preserve there is, and the one that teaches you most about patience.

Every August, ten thousand seasonal workers arrive in Foggia. Luca Ferrante follows one crew from dawn to the long dinner after.

In Fundão the whole town works the harvest, then eats nothing but cherries for a month.

The menu for the end of harvest: twelve dishes, forty people, one very old olive tree.

Thirty-two herbs, one secret, and a family that hasn’t changed the recipe since 1902.

Coffee, chicory, grapefruit, grief. Hana Sørlie on the flavours we only understand later.

Dandelion, wild chicory, sea beet: what grows when nothing else does.

A plate for the end of winter: bitter leaves, sweet fruit and too much good oil.