Salt

Store in an airtight container in a cool, dry place. Salt never spoils but can clump in humid conditions. Add a few grains of rice to absorb moisture if needed. Keeps indefinitely when kept dry.

Pure sodium chloride. Provides essential sodium but should be used in moderation.

Salt food in layers throughout cooking rather than all at once for more balanced seasoning

Use kosher salt for cooking (easier to pinch and control) and save fine sea salt or flaky salt for finishing

Salt draws out moisture, so salt meat 40 minutes before cooking or immediately before—avoid the 10-30 minute window

Dissolve salt completely when baking for even distribution; larger crystals won't dissolve in dough

Taste as you go; different salt types have varying saltiness by volume due to crystal size

Everything—salt is universal and enhances the flavor of both savory and sweet dishes

Fat (butter, oil) for balanced richness

Acid (lemon, vinegar) for brightness

Sweet ingredients (salt enhances and balances sweetness, as in salted caramel)

Using fine table salt and kosher salt interchangeably by volume—kosher salt is less dense, so you need more

Salting pasta water too lightly; it should taste like the sea (about 1-2 tablespoons per quart)

Adding salt too late when cooking vegetables or beans, which prevents proper seasoning absorption