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Mouthing Off

By the Editors of Food & Wine Magazine


5 Fun Ways to Make Cocktails with Jam

These smart cocktails will be your new jam. (Sorry.)

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design dispatch

Don't Play With Your Food, But Do Make Furniture Out Of It

AMMA Stools

Coffee grounds and Himalayan sea salt are common in in the kitchen, but interior designer Samuel Amoia and sculptor Fernando Mastrangelo are using them in the studio to create stunning new furniture.

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America's Best Food Artisans

White Moustache Makes the Silk Sheets of Yogurt

Comparing Iranian yogurt to Greek yogurt is like comparing silk sheets to cotton sheets, according to The White Moustache founder Homa Dashtaki.

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Best American Artisans

Harissa is the New Sriracha

If Ron and Leetal Arazi of NYShuk get their way, every pantry in America will be stocked with harissa.

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Expert Guide

5 Artisan Teas to Try Now


Here, 5 tea companies to check out right now.

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Best American Artisans

Inside the Magical World of a Vegetable Whisperer

Here, James Beard Award-winning videographer Liza de Guia of Food Curated goes behind the scenes with Nevia No, the unusual vegetable whisperer behind New Jersey’s Bodhitree Farm.

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Best American Artisans

20 Incredible Artisanal Foods to Try Now

Malvi's <a href="">Raspberry & Hibiscus Marshmallow Cookie</a>

Food & Wine editors are always on the hunt for the country's best artisans. Now, we're sharing our ultimate shopping list. Today, we launched Food & Wine Selects in collaboration with the indie food purveyors at

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American Flavor

Jacobsen Salt Co.: Small-Batch Brininess

Jacobsen Salt Co.

The country's most talented artisans are turning out better versions of kitchen basics like granola, honey and sea salt.

Ben Jacobsen discovered great salt when he traveled abroad after college, buying it everywhere from Denmark to South Africa. "It transformed everything I put it on," he says. In 2009, a couple years after returning home to Oregon, he set out to make his own salt: "I figured that if Maldon comes from the UK, which has a similar climate to the Pacific Northwest, this had to be possible."

Jacobsen spent the next two-and-a-half years testing seawater in dozens of spots. "The taste and salinity of the salt varied incredibly," he says. "It was the same way that terroir affects wine." He finally settled on Netarts Bay, 80 miles west of Portland, hand-pumping seawater into plastic drums that he would transport to a commercial kitchen in the city, then painstakingly collecting flakes of salt by hand with a custom-made strainer.

Within a couple of years, Jacobsen had gone from producing three pounds of salt a week to 300, and his customer list had grown to include big-name chefs like Chris Cosentino, Thomas Keller and Paul Kahan. Recently, Jacobsen Salt Co. moved its seven employees into a 3,500-square-foot workspace on the Oregon coast. But its owner has no plans to alter his low-tech production methods. "The quality has to be there," he says. "That's why we're here." $3.50 for 0.2 oz;

Related: Small-Batch Superstars
Lessons from Salt Guru Mark Bitterman
Great American Artisans

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