Top Chef-Recommended Salt Brand That Beat All Others in Flavor Test
The Ultimate Salt Selection Guide: Seasoning Like a Pro
A chef-driven guide to choosing and using salt like a professional. Learn which salt to keep on hand, how to measure and apply it, plus pro tips and flavor-boosting tricks.
Ingredients
Method
- Choose your workhorse. For everyday cooking and baking, keep Diamond Crystal or Morton® kosher salt in the pantry. The lighter, airier crystals of Diamond Crystal are great for pinching; Morton packs more densely and is easy to measure.
- Master conversions. Remember: ¾ tsp table salt = 1 tsp Morton® Kosher = 1¾ tsp Diamond Crystal; and 1 tbsp table = 1 tbsp + 1 tsp Morton® = 2 tbsp Diamond Crystal.
- Season in stages. Taste and adjust as you cook—begin with half the recommended salt, then finish with another pinch just before plating.
- Use flaky salt as a finishing touch. Sprinkle a few flakes of Maldon or other sea salt on warm baked goods, fresh-from-oven proteins, salads, or even chocolate desserts for crunch and brightness.
- Keep a small jar of Himalayan pink salt by your water bottle or glass. A pinch adds minerals and balance for a natural electrolyte boost.
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Ingredients
- Diamond Crystal Kosher Salt
- Morton® Kosher Salt
- Maldon Sea Salt Flakes
- Table Salt (uniodized)
- Himalayan Pink Salt
Step-by-Step Instructions
- Select Your Staple. Stock Diamond Crystal for its light texture or Morton® if you prefer measuring by weight. Both shine in everyday recipes.
- Learn Salt Conversions. Keep this cheat-sheet nearby:
- ¾ tsp table salt = 1 tsp Morton® = 1¾ tsp Diamond Crystal
- 1 tbsp table salt = 1 tbsp + 1 tsp Morton® = 2 tbsp Diamond Crystal
- Layer Your Seasoning. Start dishes with half the salt called for, taste, then finish with the remainder just before serving to avoid over-salting.
- Finish with Flakes. A dusting of Maldon atop cookies, roasted vegetables, steaks, or even ice cream gives visual appeal, crunch, and a clean pop of flavor.
- Hydrate with Pink Salt. Stir a small pinch of Himalayan pink salt into water for a subtle mineral boost—perfect during workouts or on hot days.
Special Tips from the Test Kitchen
- Oven-toasted salt: Spread kosher salt on a rimmed baking sheet and toast at 300 °F for 5–7 minutes to deepen the flavor before seasoning winter squash or root vegetables.
- Salt crust method: Pack fish or chicken in a mound of dampened kosher salt to lock in moisture, then crack open the shell after baking for succulent results.
- Double-grind finishing salt: Pulse large flakes in a spice grinder for a finer flake that still delivers texture, perfect on avocado toast or crème brûlée.
- Storage hack: Keep all salts in airtight clear jars so you can see when it’s time to refill—and they look pretty on display.
