New York officials are considering imposing emissions restrictions on a popular grilling appliance as their latest climate crackdown, claiming that such regulations could prevent premature deaths.

The blue state's Department of Environmental Protection proposed a new rule to establish emissions standards for under-fire commercial char broilers, a commonly used method of cooking meat that gives it a smokey taste. 

The proposed rule would force all New York City restaurants using under-fire char broilers installed after May 2016 to cut emissions from the appliance by 75%.

Additionally, under the rule, NYC restaurants that char-broil more than 875 pounds of meat per week would not be allowed to operate, with the exception that the business has an approved emissions control device.

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In the proposed rule, reviewed by Fox News Digital, officials claimed that such regulations on meat cooking appliances could prevent hundreds of deaths. 

The document cited a study by the Department of Health and Mental Hygiene on premature deaths attributed to particulate matter (PM) — solid particles like smoke or dust, released when cooking or burning fires.

"If all char broilers had control technology installed, the reduction in ambient PM concentrations could have prevented nearly 350 of these premature deaths each year," the proposed rule reads.

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The study reportedly found that commercial char broilers released an estimated 1,400 tons of PM per year in New York's five boroughs, which they concluded contributed to more than 12% of PM attributable premature deaths annually from 2005 to 2007. 

But restaurant owners are fuming at the potential regulation.

"The fact that this is even an issue is a nothingburger," Alan Rosen, who owns Juniors in NYC, a restaurant that uses the charred meat method, told the New York Post.  

"People are getting knifed in the subway, and they’re worried about charbroilers? We’ve been doing this for almost 75 years. It’s absolutely ridiculous."

In the proposed rule, the department acknowledges the difficulty in requiring New York City restaurants to undergo emissions tests.

"Demonstrating the 75% PM reduction presented a challenge for many restaurant owners who do not have an Environmental Protection Agency Method 5 certified emissions control device," the proposal reads.

A public hearing on the proposed rule will be held on Jan. 29, 2025.

A viral video showing how nine Food Network chefs salt their pasta water has gotten people talking – and prompted questions about just how much salt a person should be using when making spaghetti. 

The video, posted on the Food Network's TikTok page on Dec. 28, features chefs from the network's different shows adding salt to a pot of water. 

"This is how much salt I add when I am salting pasta water," said chef Alex Guarnaschelli on camera while adding large handfuls of salt to the pot. 

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"Wild, right? You're not going to eat all of this. You just need to have [it] super salty, like seawater." 

Most of the other chefs added similarly sizable amounts of salt to their own pots of water. 

The video received over three million views to date – and sparked numerous reactions in the comments section.

"I would trust Alex Guarnaschelli with my life, so I'll trust her with my salt," said one commenter.

Others said the video changed their views on cooking.

"I thought I was putting TOO much — clearly not putting enough," said a TikTok user. 

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"Wait, so my pasta water should taste like the ocean but not actually be the ocean? Mind blown. Who else is rethinking their salt game right now?" said another. 

Fox News Digital reached out to Food Network for comment, as well as to several chefs who shared their two cents on how much salt to use – and if there is such a thing as too much of a good thing.

Salting pasta water has more than one purpose, said Mark Bolchoz, a South Carolina-based chef and restaurateur. 

"We salt pasta water not only for increased flavor throughout the dough itself, but also because salt reduces starch gelatinization, which improves the overall texture of the pasta," he said. 

In Bolchoz' view, "more salt is almost always better." 

"I like my pasta water to taste as salty as the ocean," he said.

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As with any dish, however, "it's important to taste as you go" to avoid going overboard with a salty flavor. 

"If the water is too salty, just be mindful of how much pasta water you incorporate into the final product," he said. 

Salting the pasta water "is very important," chef Joey Sergentakis told Fox News Digital. Sergentakis is the owner of three restaurants in New Jersey. 

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"It's your one chance to season the pasta itself while it's cooking," he said. 

Pasta absorbs water while it boils, so "if the water is seasoned, the pasta takes on some of that flavor."

"It’s like giving your dish a head start on tasting great," he said.  

If a person is a stickler for measuring, Sergentakis recommended adding 10 grams of salt per liter of cooking water. 

Unlike others, he is not necessarily a fan of the "salty as the sea" adage. 

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"If your water tastes like a mouthful of seawater, it’s probably too much," he said. 

"But if there’s barely any salt, the pasta will come out bland, no matter how great your sauce is."

He continued, "The sweet spot is somewhere in the middle — seasoned enough that the water tastes flavorful but not overpowering. A quick taste of the water before you add the pasta will tell you if it’s good to go."

Properly seasoning pasta water is a "small step, but it really makes a difference in the end," said Sergentakis.

"Properly salted pasta water is the secret to a balanced dish — and it’s way easier than trying to fix bland pasta later on," he said.

In addition to the trinkets or souvenirs you might buy when you travel this holiday season, consider that non-perishable food items are a great way to capture memories of your trips and also re-create the experiences you enjoyed. 

Shelf-staple food items such as spices, nuts, coffee and spice blends can be packed in carry-on luggage, while sauces, marinades and oils can be brought home in checked luggage.

Renata Lofranco of Fairfax County, Virginia, said she always tries to buy a food item when she's traveling. That way, she can expand her recipe collection at home, plus try to make a dish she enjoyed in a restaurant while she was away. 

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"I've bought spiced rubs for meats, olive oils, syrups and caramel candies," she said. 

"I've also purchased balsamic vinegar for salad dressings. The nice thing is, sometimes the spice cans or decanters are so pretty they sit on my counter as decorations."

So, if you had an outstanding Creole seafood dish in New Orleans, for example, you might purchase whatever made that foodie experience so memorable — and bring it home to relive wonderful vacation memories.

Here are some unique food items to consider grabbing the next time you're away.

Part ketchup and part mayonnaise, fry sauce packs a unique flavor. 

It provides an alternative to the usual condiments in which you can dip your fries, Nadja Abada, a registered dietitian with JM Nutrition Edmonton in Alberta, Canada, told Fox News Digital.

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"The fry sauce brand name, declared Utah's favorite condiment, can be picked up when on vacation and brought back home in a suitcase," she said.

The beauty of the sauce rests in its versatility, she suggested.

"It's not only used on fries, but as a sauce on tacos, in bowls and as a dressing in various salads," Abada said.

If you venture to a warm place like Jamaica, consider purchasing jerk seasoning in your resort's gift shop. 

"While jerk seasoning is likely widely available back home, it's best to purchase it in Jamaica where it's made with local ingredients and a 'whole lotta love,'" Ababa said.  

Sandals Dunn's River, an all-inclusive beachfront resort with 12 restaurants, has an on-site shop with a plethora of shelf-staple products. 

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Once you get the jerk seasoning back home, you can add it to chicken and enjoy. If chicken isn't your thing, jerk seasoning can be used in various marinades and sauces.

"You can even add it to eggs to give your breakfast a Jamaican flavor and bring back a few fond memories of your travels," Ababa noted.

If you happen to vacation in Mexico, you'd be remiss not to find some easy-to-pack food staples, Ababa said. 

"While your options may seem endless, I recommend a couple of indispensable staples: beans and salsa," she said. 

The selection of beans on Mexican supermarket shelves is substantial, she noted. 

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"Simply take your pick: black, pinto, garbanzo, Peruano, ferried – you name it," Ababa said. 

Similarly, an abundance of salsa types can be found in Mexico, including roja, verde, verde cruda, pico de gallo, taquera, habanero and chipotle.

If your wanderlust takes you across the Atlantic to Europe, Ababa said you'll certainly feast your eyes on a broad selection of delicious foods of the region, some of which you can take home. 

"No matter which country you visit, chances are the locally produced olive oil tastes better than it does at home," she said. 

"The hardest part about taking some back home is choosing your favorite, as there are over 500 olive varieties in Italy alone."

Olive oil, of course, can be spread on bread, drizzled on pizza or added to dressings. 

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"No matter how you use it, you'll be adding some authentic Mediterranean flavor to your meals," Ababa told Fox News Digital.

Should your excursions take you on a river cruise, you'll likely visit several ports on one trip – presenting an opportunity to step into town to explore and shop. 

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"While there are great items across Europe, Viking's river sailings through France on the Rhone, Garonne and Seine – to name a few – offer a great opportunity to pick up some shelf-stable seasonings and ingredients," Michel Gehrig, director of food and beverage for Viking's river voyages, told Fox News Digital.

"I highly recommend Espelette pepper for its exceptional flavor. Or Fleur de Sel de Guérande artisan sea salt and Herbes de Provence are wonderful to use in your home kitchen every day," said Gehrig, who is based in Switzerland.

"Riz de Camargue (red rice), truffle paste, Dijon mustard and canned sardines are also fantastic regional finds."