FYI: How To Take The ‘Bland’ Out Of A Low-Sodium Diet


Serious cooks may quibble about the best way to sear a steak or bake a cake. But on one point, there is virtually unanimous agreement: To make food taste good, you’ve got to have salt.

Without salt, we would be “adrift in a sea of blandness,” wrote Samin Nosrat in her seminal tome, “Salt, Fat, Acid, Heat,” noting that “salt has a greater impact on flavor than any other ingredient.”


Salt “coaxes out flavors in a pan and awakens the taste of just about anything it touches,” said Steven Satterfield, the James Beard award-winning chef of the farm-to-table restaurant Miller Union in Atlanta. Aside from amplifying the natural flavors of foods, he said, salt can suppress bitter compounds such as the spice from a raw radish and expose the vegetable’s hidden sweetness.

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