Home cooks, food lovers and culinary creators are tapping into traditions that go back centuries, giving them a new twist with a little modern flair. That’s exactly where salted, fermented, fired cooking fits in. It bubbles, crackles, smokes and sizzles — and your feed is full of it. What’s changed now? They’re getting a modern refresh and showing up in kitchens that look more like yours and mine.
Some might call them flashy, but these cooking methods have deeper roots —generations of cooks knew how to coax flavor out of time and heat. What’s drawing people in now is how those age-old techniques are being reimagined with fresh eyes and modern tools.
Traditional techniques
These methods aren’t new. Not even close. People have been using them for generations, shaped by what grows nearby, what’s affordable and what life looks like where they live. That’s why the same ingredients can taste wildly different from one place to the next. Salted fish in Portugal, fermented cabbage in Korea, fire-roasted corn in Mexico aren’t just trends — they’re deeply rooted in place, tradition and necessity. These cooking styles shape identity and influence how nourishing a meal can be. The more we understand how food is cooked around the world, the more we understand why it matters — on our plates and in our culture.
Salted cooking
Salt is one of the oldest tools in the kitchen. For thousands of years, it’s been used to preserve food and bring out flavor. But that’s just the start. Salt also helps with texture, enhances color and even plays a role in nutrition — it’s an essential nutrient, after all. Think salt-baked fish that cracks open like treasure, cured egg yolks shaved over pasta, or preserved lemons brightening up a slow braise. Salt wears a lot of hats in the kitchen — far beyond just seasoning. According to The Spruce Eats, it plays six key roles in the food we eat:
As a preservative
Salt-curing foods like meat and fish predate refrigeration by centuries. Salt draws moisture out of ingredients, making it harder for spoilage-causing microbes to grow. Add water and you’ve got brine, which not only preserves but also flavors—think pickles, olives or feta.
For texture
Salt affects how ingredients behave. In bread dough, it helps control yeast and gluten development. In meats and cheeses, it helps proteins bind and hold moisture, improving mouthfeel and reducing the need for added fat.
As a flavor enhancer
Beyond adding saltiness, it boosts sweetness and reduces bitterness. It’s why salt is sprinkled on caramel or watermelon and used to mellow out sharp greens and olives.
For aroma and flavor release
Salt helps unlock flavor compounds in food, making dishes taste and smell more vibrant.
As a nutrient source
Salt provides sodium, a mineral essential for muscle function, nerve signaling and fluid balance. Table salt often includes added iodine to help prevent thyroid issues.
To improve color and bind ingredients
Salt helps cured meats keep their pinkish color and supports browning in bread crusts. It also binds ingredients in products like sausage or ham.
Fermented cooking
Fermentation used to be something your grandmother did to save cabbage. Now, it’s the darling of food creators and health-conscious home cooks alike — and it’s easy to see why. Before we get too deep, MasterClass explains what fermentation actually is: it’s a natural process where beneficial microbes like yeast and bacteria break down sugars and starches in food. That breakdown produces acids, alcohols and gases — all of which change the flavor, texture and shelf life of what we eat.
Common fermented foods
Fermented foods show up in many forms across different cultures, and they’re often more familiar than people realize. According to Healthline, some well-known examples include kefir, sauerkraut, tempeh, natto, cheese, kombucha, miso, kimchi, salami, yogurt, sourdough bread, beer, wine and olives.
Each one is made with different base ingredients and microbes, but all rely on the same core principle — letting nature do a little of the cooking. The microbes involved vary depending on the food: for example, Lactobacillus bacteria are common in yogurt and sauerkraut, while yeasts like Saccharomyces cerevisiae are used in bread, beer and wine. These organisms work by feeding on sugars and starches and producing acids, gases or alcohol, depending on the type of fermentation.
How fermentation supports overall health
Fermented foods have gained popularity for their impact on health, offering a natural source of probiotics that support digestion, immunity and more. You’ve probably heard people talk about probiotics and gut health — maybe at a grocery store, or in the wellness section of your feed — and wondered what the fuss is about. Probiotics are living bacteria (and sometimes yeast) that live inside your gut and work with your body, not against it. According to the Auguste Escoffier School of Culinary Arts, probiotics can help the body produce protective compounds that fight illness, improve how your gut processes food and support better mood. Fermented foods like sauerkraut, kimchi and kefir offer a natural, food-based source — no supplements required.
That said, fermentation isn’t something to jump into without care. Because it relies on live bacteria and fungi, cleanliness is key. A little research goes a long way. Before starting a home fermentation project, it’s smart to understand the basic steps, common mistakes and how to document your process so everything stays safe — and delicious.
Fired cooking
Some ingredients simmer quietly. Others hit the heat and demand attention. That’s what fire does — it captures attention through sight, sound and smell. It’s not just the primal energy or the way it transforms food into something rustic and bold, fire makes food perform. It’s the sear, the crackle, the smoky swirl that turns simple ingredients into something layered and unforgettable. Fire isn’t just one thing — it’s a whole range of techniques, each adding something different to the final dish.
Grilling
Grilling is that moment you hear the sizzle, smell the smoke and see those beautiful char marks. You can grill anything — vegetables, meats, even fruits like pineapple or peaches. But that smoky, charred flavor? It’s what makes it all worth it. The key is high heat and quick cooking, which locks in the juices and adds that crispy, caramelized exterior you can’t get any other way.
Searing
Searing is like the magic trick of cooking — you throw a piece of meat or veggies on a hot pan, and what happens next is a thing of beauty. The high heat creates that gorgeous golden-brown crust, locking in all the juices and flavors. It’s all about contrast — crispy on the outside, tender on the inside. Perfect for steaks, fish fillets or even those veggies you want to char just right. Searing gives you that deep, rich flavor without needing to spend hours in the kitchen.
Smoking
Smoking is the slow burn, both literally and figuratively. It’s a long game, but absolutely worth it. When you smoke something, like smoked tri tip, you’re infusing it with deep, smoky flavors that you just can’t get with any other technique. The low, slow heat breaks down the fibers in meat, making it tender and juicy. And the smoky aroma? That’s the cherry on top.
Flambéing
Flambéing is that wow factor that makes your dinner feel like an event. You pour a little liquor — brandy, rum, whatever works — and then, with a flick of the wrist, you set it on fire. Not only does it look incredible, but that burst of flame also adds a layer of depth to the flavors. The alcohol burns off, leaving behind that sweet, smoky richness.
Social media appeal
These cooking methods are visual, sensory experiences that capture attention. The crackling sound of salt, the sight of glowing embers or the steam rising from a freshly opened jar — they all create moments that are made to be shared. Social media thrives on these captivating scenes, making these methods popular in feeds across platforms like TikTok, YouTube Shorts or Instagram.
Encouraging the use of traditional cooking methods and ingredients is a big part of the social media appeal. According to ParentCircle, blogs and food websites not only share beautiful pictures and recipes but often offer detailed information about the ingredients used, with links to purchase them directly. Even if you’re not into cooking, subscribing to these sites can quickly turn you into an expert on the basics.
There are also YouTube channels where you can watch grandmothers (some over 100 years old!) cooking, giving you a real glimpse into traditional cooking methods. It’s inspiring and can lead you to learn more about our food traditions.
Back to basics, but better
When you cook with these methods, it’s like tapping into something ancient — something that’s been around longer than any food trend. It’s not about being fancy or complicated; it’s about taking the time to get it right, like salt-baked fish or fire-roasted veggies. These techniques? They turn everyday ingredients into something worth savoring. And honestly, they’ve made cooking fun again — the kind of fun that comes with a little bit of fire and a lot of flavor.
Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.