Registered dietitian and TODAY contributor Joy Bauer shares recipes that are low in sodium but packed with flavor.

When regular pasta is boiled in salted water, the gluten inside of it maintains its structure, and the starch granules are ...

Many of us will have experienced our pasta disintegrating into a beige mush – particularly for gluten-free alternatives. So, ...

Public health recommendations for salt consumption are no more than 2300 mg (about 1 tsp) a day with an ideal limit set to 1500 mg/day. Most of us are consuming double that amount. That’s because salt ...

“Salt is easily the most important thing chefs keep in the kitchen,” says Robert Hartman, chef de cuisine at Saint Theo’s restaurant in New York City. It helps bring out the natural flavors in food, ...

There's a good chance you're not using salt properly when seasoning your food. Salt should be added throughout the cooking process and there are different kinds of saltiness. Pasta water should be ...