Confused about salt?
May 16, 2012 by Lindsay
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For an ingredient that was so mundane for so long, salt has really
taken a starring role in cooking over the past few years. But
choice brings confusion (and extra cost). So do you really need
more than one type of salt in the kitchen? When is it worth the
extra cost to use a boutique salt? Food52 and its members take a
look at 10 salts you’re likely to
encounter in recipes and at the grocery store and answers the
questions.
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