"James Beard, the father of American Cookery, once asked, "Where would we be without salt?" I know the answer: adrift in a sea of blandness. Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good."

I just finished reading a lovely New York Times article my mother-in-law sent along called The Single Most Important Ingredient by Samin Nosrat. The author, Ms. Nosrat, eloquently tells the story of her first impression of salt starting from her childhood days spent at the beach.