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Herbs & Spices


Chat with Chowhounds about all things salt, from the coolest brands and varieties to how much you should use when cooking.

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Himalayan Salt Plate

by HabaneroLady 6 days ago

Seems like every time I am at my local W-S outlet, I end up looking at the Himalayan salt plate. I really like the lo...

EMERGENCY: too much salt

by Soop 8 years ago

My salt grinder just bust as I was seasoning my chili. A lot went in, and now it's really salty. Is there any way t...


pandam commented 8 days ago

Tusino vietnamese curing powder : bột nêm nướng

by DLovsky 1 year ago

Anyone out there picking up this product at the Asian store and using it? Any clue what the Sodium Nitrite (NO2) per...

paizley commented 12 days ago

Morton's vs. Diamond Crystal Kosher salt?

by kemi5 7 years ago

IYO which do you prefer and why? I've used both but never had them simultaneously to do a side-by-side comparison. I ...


acgold7 commented 30 days ago

Salt in restaurant food

by zackly 3 years ago

I’ve noticed a lot of people mention that restaurant food is “too salty”. On one thread in particular about Jean-Geo...


fryerlover commented 1 month ago

Another Salty discussion...

by biogenic 1 month ago

So, I've purchased Redmont salt in the past from a friends recommendation. I can't really taste the difference betwee...

hotoynoodle commented 1 month ago

Too Much Salt... ?

by Augie6 2 months ago

So, I've came a LONG way since by first days here at Chowhound.... However, I am having a slight issue.. All of a sud...

paulj commented 2 months ago

Preferences - Tomatoes

by Gastronomos 2 months ago

It's the height of tomato season here. No need to deal with winter tomatoes right now, thankfully. But some may ...


therealdoctorlew commented 2 months ago

Salting Orange Slices

by Fickle_Fautress 2 months ago

I am wanting to use thin navel orange slices as a pizza topping but am concerned about the water content. Thought abo...

motleymeals commented 2 months ago

Using preserved lemons

by Enso 2 years ago

I made a batch of preserved lemons (lemons and salt) a while ago and need to be using them at a faster rate. What way...

alex9179 commented 3 months ago

Coffee with Salt

by PaulF 10 years ago

I was reading an old mystery novel the other day and the main character (who is depicted as a bit of a chef ... or at...

Teasenz commented 4 months ago

Help! I need low salt, low carb recipes

by lkmuller 2 years ago

My husband was just diagnosed with a kidney disease this week and the doctor says it is very important for him to eat...

Thymus commented 4 months ago

Celtic Sea Salt and Grinders

by ajc366 5 months ago

Hi! I just recently switched to Celtic Sea Salt (the kind with minerals in the bag that's a little wet). I transferre...

C. Hamster commented 5 months ago

Is it possible to make beef jerky without salt?

by travlnmike 9 years ago

just purchased a ronco 3 shelf dehydrator (cant resist kitchen gadgets) Always wanted to make my own beef jerky but i...


Romana323_ commented 7 months ago

Hawaiian Red Gold Salt

by Libranflight 7 months ago

Try it!!! So good on roast pork, with nothing else even, just this salt. Rub roast with 2 tbsp for a 5# boneless sh...


Blowfish commented 7 months ago

Kinds of Salt - do you taste a difference?

by pastry2016 9 months ago

Hello cooks. While most of us know that there is a difference between fine table salt and kosher in regards to volume...


dvdt23 commented 8 months ago

substitute for salt pork?

by gandro 7 years ago

I'm making a recipe for New England clam chowder that calls for Salt Pork. I can't seem to find Salt Pork anywhere. ...


femmevox commented 8 months ago

Aging taste buds, are you noticing the changes?

by zackly 10 months ago

"After age 60, you may begin to lose the ability to distinguish the taste of sweet, salty, sour, and bitter foods." (...


cheesytaters commented 9 months ago