"A favorite of many professional chefs is Diamond Crystal Kosher Salt, as it is less concentrated (less salty, per se) than regular table salt, and you can be a bit more heavy-handed with less fear of oversalting your food. Salt helps to enhance flavor by making existing flavors more pronounced, but it can also highlight contrasts in food, especially a sweet and salty combination, like salted caramel."
"For those afraid of using too much salt, the key is to add a small amount, stir to combine, and then wait a moment or two before tasting, as sometimes the salt needs to dissolve into the food. From there, you can repeat this process by adding a bit of salt and tasting until you're satisfied with the flavor. Giada De Laurentiis also mentions that a key part of cooking is tasting as you go, which many home cooks can forget to do."
Salt and lemon provide major flavor enhancement for a wide range of dishes. Kosher salt with larger crystals, like Diamond Crystal, is less concentrated than table salt, allowing more liberal seasoning with reduced oversalting risk. Salt amplifies existing flavors, highlights contrasts such as sweet-and-salty combinations, and helps balance bitterness, including taming sharp espresso notes or improving cocktails. Acid adds brightness and balance that many home cooks overlook. A practical technique is to add a small amount of salt, stir, wait for dissolution, taste, and repeat until the desired balance is achieved.
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