Real salts, salts not heavily processed in factories, don't all taste the same. They have their own unique "terroir" -- nuanced flavors that give a product a special sense of place.

On any given day at Boubouki, a teeny-tiny artisan Greek food stand in the Essex Street Market, there are only eight slices of Rona Economou's fluff...

Montauk Pearls are new to the oyster scene, and the success of their operation has given the East End a new found interest in aquaculture.

"In my head, I just know that if our business failed, it's not because of the product, it's definitely because of our business acumen - that's how m...

"Raising kids is really hard work, and if we can make it a little easier for parents to feed their babies better, then I think we're doing the right t...

"You know, for us, it was never really an option to buy our kids products, like Capri Sun, that we felt were really loaded down with sugars and unnatu...

"We have a pie shape for every hunger level and every need." Meet Cheryl Perry and Felipa Lopez, the founders and bakers behind Pie Corps, an artisan...

"We were so surprised there were no other products in the market incorporating chia seeds into a snack food." Meet Catherine Mangan Walsh, the co-fou...

Gillian specializes in modern takes on nostalgic items, reinventing recipes using high-quality ingredients for things you loved growing up: devils dogs, pop tarts, pies and bundt cakes. She has a beautiful story to tell.

Melissa makes syrups for a living. That's her job -- boiling and bottling up to 500 syrup bottles a week. She's good at it. Really good at it.

"Last year we had way more produce than we could use, so this year, we tried to scale back a little bit to hit the sweet spot a little more closely." ...

"I've been trying to figure out who my customers are and it's hard to say. I get a lot of New Yorkers. I get a lot of Midwesterners. It almost depends...

I hope you find, like I did, that their mission goes so much further than finding weird stuff for you to eat, it's about enjoying the flavor of cultures, meeting new friends, and honoring animals from nose to tail.

HuffPost Food recently joined Chef Michael Paley at the De Gustibus cooking school in New York to watch him prepare a signature dish from his restaura...