These days, you can find dozens of different varieties of salt in almost every grocery store and dozens more in specialty shops. Aleksandr Zubkov via Getty Images Not so long ago, if you asked most ...

As the most basic seasoning in all foods, salt should be an ingredient that's straightforward and simple. But with all the varieties to choose from (different sizes, colors and names), it can ...

Michael Latour, chef and owner of Latour restaurant in Ridgewood, doesn’t use iodized salt. Neither does Jamie Knott, chef and owner of the Saddle River Inn. Ditto Adam Weiss, who until recently was ...

Your Salt Isn't Just Sodium Chloride Table salt is a refined salt containing about 97 to 99 percent sodium chloride, which means the remaining portion consists of other substances you probably never ...

Sea salt, kosher salt, table salt — is one better? Do we need the iodine that comes from iodized salt? Do trace minerals in sea salt matter? Do colored sea salts have better flavor? Is kosher salt … ...

ANSWER: Peruse the spice aisle at most grocery stores and check out the salt offerings. The shelves are lined with a dizzying array of salts from those labeled fine to flaked to coarse to standard ...

Salt is one of the most basic ingredients in our kitchen, but also one of the most confusing. The salt shelf at the supermarket today looks almost like a wine department: Fine salt, coarse salt, sea ...

Before I started cooking more seriously in my early 20s, certain ingredients seemed pretty simple. Butter was butter. Flour was flour — I didn’t know that there was a marked difference between A.P.

A bit of salt in the diet is necessary for good health. The seasoning is also a kitchen staple and taste booster, but Americans consume way too much — usually without even picking up a saltshaker.

Salt, which adds flavor and texture to dishes and has many household uses, is a pantry essential. There are many varieties of salt used in cooking and baking. While table salt is the most widely used ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. I’m not being hyperbolic when I say salt is the ...