You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.


  • Cheez-It fans find many uses for snack
    Chocolate-covered Cheez-Its, wedding cake Cheez-Its, even a Cheez-It cocktail  … they’re all out there. Ditto for Cheez-It jewelry and even Cheez-It tattoos (would that be Cheez-tats?
  • Get hip to Brussels sprouts with 10 fresh ideas
    Not so long ago, there really was only one way to eat Brussels sprouts. It involved boiling the sprouts into oblivion.
  • Roast beets for make-ahead holiday recipe
    Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme.

More than table salt

Use a salt cellar near your cooking area.

We asked the pros for techniques to help home cooks season with salt more efficiently. Warning: You won’t find total consensus, but the experts we spoke with do agree that proper use of salt results in food that tastes more like itself, not food that tastes salty.

From Serious Eats managing editor J. Kenji Lopez-Alt:

•Get a salt cellar and fill it with coarse kosher salt. Keep it where you cook. Practice pinches, the feel of how many grains you need.

•To salt a steak in advance, sprinkle on just enough to resemble a light dusting of snow, akin to a flurry’s effect on an empty parking lot.

From Rutgers University nutrition professor Paul Breslin:

•We can best taste sodium (ions) when dissolved in water.

•A fine salt will yield greater salty flavor on your tongue than larger salt crystals.

From cookbook author Dorie Greenspan:

•Before you can learn to season with salt, it’s good to taste and see whether you have preferences. Taste as many salts as you can, either by sprinkling the salt over a piece of bread spread with unsalted butter or over slices of raw cucumber, carrot or celery.

From chemistry professor emeritus Robert L. Wolke:

•Bake with kosher salt or sea salt instead of iodized table salt; the ions in some potassium iodide (in table salt) can be oxidized to form iodine, and that can create an acrid flavor.

– Bonnie S. Benwick, Washington Post