How to Make Food Taste Better with Salt

I'll never forget the day I discovered the power of salt. Sitting in my favorite local bakery, I took a bite of their turkey sandwich. It wasn’t my first time eating the sandwich but for reasons I can’t remember, it was the first time I paid attention to the lack of flavor it had. Everything tasted meh. Even the cheese was about as exciting as the white bread. Next week, I asked to have salt on my tomatoes. The tomatoes tasted more vibrant, more... tomato-y than any I'd ever made at home. Suddenly, that same sandwich was singing! That moment changed the way I seasoned food.

I used to be that person who only thought about salt when the food was already on my plate. Learning when and how to use salt is the foundation of good cooking, and it's a skill anyone can master. Let's explore how to enhance your food, starting with the basics.

The Only Salt You Really Need

Let's keep this simple. You don't need fancy pink salt from the Himalayas or expensive sea salt blessed by mermaids. Regular kosher salt (I stick with Diamond Crystal) from the grocery store will do the trick. Here's why I love it:

• Melts like a dream - No weird crunchy bits in your food.

• Easy to handle - Your fingers can grab just what you need (unlike that runaway table salt).

• Less salty per pinch - Harder to over-salt your food (we've all been there).

• Just salt - No weird stuff added.

For most of my cooking, I stick to this salt for easier flavor control without oversalting. While this is my preference, other cultures have traditional seasoning choices that are super tasty. Beyond kosher salt, for example, I also use ingredients like soy sauce and fish sauce, which add both saltiness and complex umami flavors to dishes.

Quick tip: Park a little bowl of salt next to your stove (this visual reminder will nudge you to use it). Nothing fancy – just make sure you can fit your fingers in it. This beats going back and forth to the cupboards every time you need to season something. Plus, you'll look like a proper chef doing that finger-pinching thing. Start with two fingers, work your way up to five – you'll get the hang of it!

Why is salt essential for flavor?

Ever bite into something and think, "Meh, this is missing... something"? Nine times out of ten, that something is salt. It's like turning up the volume on your favorite song – suddenly you can hear all the instruments clearly. Salt doesn't just make food taste salty; it's more like a flavor DJ, mixing and amplifying all the tastes in your dish.

Here's the cool part: salt makes sweet things sweeter, sour things tangier, and those fancy umami flavors... well, more umami-er. A pinch of salt can elevate the sweetness of roasted vegetables or enhance a citrus-based sauce. In savory dishes, it balances bitter notes or enhances the earthiness of ingredients like mushrooms or lentils. Unlike spices that add their own flavor, it is a seasoning that improves flavor.

Without salt, eating is like scrolling through your phone without color. Not the same experience.

Strategies for Improved Seasoning During Cooking

Want to know the big secret? Salt. As. You. Go.

That's it.

Seriously though, don't wait until the end to add all your salt. Every time you throw something new in the pot? Add a little pinch. For most cooking tasks, adding it at each stage is best for managing seasoning. Building flavors is like building a house – you need a solid foundation at every step, not just a fancy roof at the end.

Here's how to do it right: Hold your hand about 6 inches above your food (roughly the length of your phone) and sprinkle away. Use your fingers, not a spoon – you'll get better at eyeballing it this way. Starting out? Use less than you think you need. You can always add salt, but it’s hard to remove it. Fixing an over-salted dish is about as fun as doing taxes. In case you do use too much, here's your rescue plan:

• Add more of everything else

• Throw in some acid (lemon juice, vinegar)

• Sweeten it up (yes, really!)

• Try water

• When all else fails, order pizza 🍕 (you’ll have another chance tomorrow)

Training Your Taste Buds

Time to level up your salt game! The secret? Taste everything (use common sense here, raw chicken is not a good idea – let's not get salmonella). Think of yourself as a flavor detective, investigating every step of the cooking process.

You can try this right now:

1. Grab an onion

2. Chop it up (try not to cry)

3. Heat up a pan and add some oil

4. Throw some onions in

5. Taste a piece (careful, it's hot!)

6. Add a pinch of salt

7. Wait 30 seconds

8. Taste again

Magic, right? Did you notice how the onion's sweetness suddenly comes through? That's not just salt you're tasting – it's the transformation of a humble ingredient into something superb. As you add more flavorful ingredients like garlic, herbs, or spices, add another pinch. You add salt and build layers of flavor.

In summary, taste! Add a pinch of salt. Taste again. Repeat until the dish is flavorful and impressive, but not salty.

Too much work? Take two slices of tomato. Salt one, not the other. Let it sit for a few minutes. Taste the one you haven’t salted. Taste the salted one. Right?

Let’s make some food!

You're gonna mess up sometimes. We all do. But that's how you learn! Every kitchen disaster is just a funny story waiting to happen (and maybe a good reason to order takeout).

I'd love to hear your thoughts and experiences with seasoning food! Which salt do you use? Share your story or burning questions in the comments below, drop me an email, or join me on Instagram to continue the conversation. Let’s do this cooking adventure together.