The foundational ingredients of sweets are some of the blandest in the kitchen. Just as you’d never leave flour, butter, eggs, or cream unseasoned in a savory dish, so should you never leave them unseasoned in a dessert. Usually just a pinch or two of salt whisked into a dough, batter, or base is enough to elevate flavors in pie and cookie doughs, cake batters, tart fillings, and custards alike.
Salt Fat Acid Heat
by Samin Nosrat
“Salt and Sugar”
Find out the kinds of salt we love . . .