TIP A: Salt is—by far—the most necessary ingredient in your kitchen. I'm partial to kosher salt (Morton® is my brand of choice) because it adds and enhances flavor beautifully and also lends a nice texture to finished vegetables, salads, and meat. You've probably heard the pros claim that one of the primary things that separates high-quality restaurant food from your average home cookin' is salt—not just how much the pros use, but also when and how they use it. Sure, salt can be used to add salty flavor. That's essentially what you're doing when you add it to popcorn, fries, or steamed veg. Delicious! Salt is also used to bring out the natural flavor of foods. This is why it's often important to add salt in small increments while you are cooking. And—my favorite—salt is used to add texture and crunch. This is where kosher, coarse, or flake salt shine. Add these salts at the end (or near the end) of cooking vegetables, composing salads, baking brownies, or (heck!) even making a sandwich. Salt is often the "it" ingredient—the thing that turns something simple into something sensational! I know, shocker, right?!?