Don't Be Shy: Jill Vedaa's Guide To Salt

The chef and co-owner of Salt in Lakewood shares her expertise with the seasoning. Plus, how coarse sea salt, pink Himalayan and flake salt all provide their own unique advantages in the kitchen.

Salt has been invaluable for food preparation since a time before refrigeration, when it was used as a preservative. It’s still used that way, but salt’s culinary value has largely shifted from necessity to flavor enhancement. There’s a stunning variety of salt available today, ranging in color, texture and intensity — and salt has an unparalleled ability to intensify food’s flavor. “People tend to be shy with salt, afraid to use too much,” says Jill Vedaa, chef and co-owner of Lakewood’s Salt. “I was always taught to season throughout the cooking process to make sure the flavor is good.”