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Ingredient

salt

Also known as: Salt & Pepper, Salt and Pepper, sea salt, table salt

The most fundamental seasoning, used to enhance and balance flavor across nearly every savory (and many sweet) dishes.

Buying guidance

Salt lightly early and correct at the very end, after any reduction: cooking a dish down concentrates the salt already in it, so seasoning it all up front is how stews and sauces become inedible. You can always add salt and you cannot take it out. Brands and grinds are not interchangeable by volume either -- see kosher salt for the conversions.

Tips & common mistakes

Salt draws moisture out of food by osmosis, which is useful on purpose -- salting sliced cucumbers, eggplant, or cabbage ahead of time pulls out excess water for a crisper result -- but the same effect works against you if raw meat or vegetables are salted too far ahead and left sitting, drawing out juices that were better left in.

Storage

Plain salt doesn't spoil or lose strength the way other seasonings do, so there's no need to buy it in small amounts or rotate stock -- an airtight container mainly matters to keep out moisture, since some salt, iodized salt especially, will cake and clump if it absorbs humidity from the air.

More specific

Used in 95 recipes