Serious Eats: How to Cook with Specialty Salt: 
September 2011

by Cesar Delgadillo

Over the past three weeks, we've seen the science behind how salt works, the value of specialty salt, and the incredible variety of flavored salts. If your appetite's whetted and you've purchased some specialty salt of your own, this week's Salt Mining is devoted to making your salty investment work best for you..

For guidance, I turned to Mark Bitterman, owner of The Meadow. Bitterman won the James Beard award for his book Salted, an exhaustive guide to salt, with recipes. His descriptions of his products are poetic, his knowledge encyclopedic. He preaches the thoughtful application of salt and a deeper understanding of its relation to cooking. The man knows his salt.

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