At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.
Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing.
The star of oil and vinegar and the oil and vinegar of the stars.
Bacon bits are like the fairy dust of the food community.
A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.
Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.
