America’s great salt swap began in the 1980s, when farmers’-market culture and the health-food movement helped American chefs acquaint themselves with specialty ingredients, Bitterman told me: ...

Here’s what chefs have to say. The right type (and amount) of salt can make or break a dish. Morton and Diamond Crystal are the most common brands of kosher salt you’ll find on shelves.

However, too much salt is known to be dangerous due to the potential harm by excessive sodium chloride in the body. Pink Himalayan salt seems to be a great option. All the above have been ...

From the classic table salt to the trendy pink Himalayan salt, each type offers unique characteristics and health implications. We spoke to our expert, Dr Bhumesh Tyagi, Consultant- General ...