Sea salt, rock salt, pink salt, gray salt, kosher salt or hand-harvested salt… Some general distinctions on the rich world of salt that should be known.

The pumpkin season has began. Our chef Müge Ergül shares tips for the special pumpkin soup recipe, which is also in the Sanayi313 menu.

Before you can cook like a chef, you must know how to shop. Here’s a tip from the late-Italian food writer Marcella Hazan on the art of choosing an artichoke from the market.

One of London’s special restaurants Ottolenghi’s practicable sweet recipes are on this exciting book called “Sweet”.

These days when we eat a lot of green vegetables, it's time to share one of Sanayi313's secrets on the subject.

Nowadays, most people are careful consumers counting the calories of their meals but still, we have an irresistible delight called potato salad with mayonnaise in our lives.

Hurray! The spring has come. The streets, the sky, the beach, the nature, the market booths and therefore the foods of Sanayi313 are now much more colorful.

Chef Müge Ergül is sharing the tips for making the perfect pasta with tomato sauce.

The steps taken on the way of becoming a collector... That excitement felt for the next piece of the collection...

With few and uncommon variations, zucchini come in two shades of green, one dark, the other pale. Prefer the paler version when you can get it, because it has a richer, fuller taste.