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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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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 3 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 3 days ago

Another Salty discussion...

by biogenic 8 days ago

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

hotoynoodle commented 8 days ago

Too Much Salt... ?

by Augie6 1 month 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 1 month ago

Preferences - Tomatoes

by Gastronomos 1 month ago

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


therealdoctorlew commented 1 month 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 1 month 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 2 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 3 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 3 months ago

Celtic Sea Salt and Grinders

by ajc366 4 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 4 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 6 months ago

Hawaiian Red Gold Salt

by Libranflight 6 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 6 months ago

Kinds of Salt - do you taste a difference?

by pastry2016 8 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 7 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 7 months ago

Aging taste buds, are you noticing the changes?

by zackly 9 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 8 months ago

Best Salt Substitute?

by Yes Please 8 years ago

I have heard AlsoSalt is a good one. I haven't tried any but have heard that some have a bitter after taste. Has ...


Dianeclh commented 8 months ago

is salt really heated to 1200 degrees F?

by Bottomless_Pit 2 years ago

I'm trying to eat healthy so I can do more physical work. Anyways, can anyone confirm or deny this, is table salt rea...

PhilD commented 9 months ago

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...


melindysue commented 9 months ago