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When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

I love salt. Then again, who doesn't?

Every one of our 10,000 taste buds is wired for sugar. But we aren't born liking salt - we develop a taste for it at about 6 months.

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

Reducing dietary salt is not only important for those who already have elevated blood pressure - limiting added salt is essential for all of us to remain in good health.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.

The human diet, for millions of years, did not contain any added salt - only the sodium present in natural foods, adding up to only about 1000 mg sodium per day.