October 27, 2005
as seen in "The Dinner Diva" syndicated column
by Leanne Ely

From time to time, I get asked about seasonings and spices — which ones should I stock in my pantry? I always answer that question the same way: there are hundreds of herbs and spices to choose from, but nothing is more critical than understanding how important salt and pepper are to making just about anything. You simply need to learn how to use these two very basic spices.

You will notice in a lot of my recipes, I say "salt and pepper to taste." There is a reason for this — not because I'm trying to frustrate you! Salt should be added slowly and, depending on the recipes, in steps. That's how the pros do it and it makes sense. This is how to get the best taste and to make sure you don't oversalt. The reason to salt anything is to bring out the flavor of food — not mask it.

But salt is salt is salt, right? Not necessarily. There is a big difference in types of salt: kosher, sea salt and regular table salt. You may want to rethink your saltshaker.

Kosher salt is coarse and free of any additives. The taste is lighter, less salty than regular table salt and is a good choice for cooking. As a matter of fact, in a poll of 50 top U.S. chefs, 86 percent preferred cooking with kosher salt than any other kind.

Sea salt is made from evaporated seawater and contains the extra minerals found in the seawater itself. Baleine (French for whale) is the brand of sea salt most readily available in supermarkets. It comes in a blue container with a whale on the label. It's pricier than table salt, for sure, but it will last awhile.

Table salt is pure sodium chloride with a small amount of chemical substance that stops it from clunking together and, therefore, stays free flowing. Believe it or not, table salt often has dextrose (a sugar) added to stabilize it — who knew?

Just remember — the flavor of your food is truly worth its salt, especially when you are using a quality salt.

Here is a very simple, but quite delicious recipe that every seasoned cook (vegetarian and low-carbers included) should love, especially this time of year:

Cream of Cauliflower Soup