We use many different salts in our kitchen–iodized, Kosher, sea, Maldon, pink Himalayan, black lava…each serves its own purpose for seasoning and garnishing food. We’ve found that the key to proper salt usage is to salt gradually as new ingredients are added to a dish, rather than trying to season food at the very end. Debbie Moose, a food writer in North Carolina, quoted Chef Rochelle in this story for the Raleigh News and Observer about how to salt your food. Check it out!

Debbie Moose: How Much and When to Salt Food