Salt is the simplest ingredient in the kitchen, yet it holds the power to transform every other ingredient it touches. From the first sprinkle on a tomato to the final pinch over a finished dish, salt is chemistry at work — shaping texture, enhancing aroma, and balancing flavor. Understanding how and when to use salt is one of the most important lessons any cook can learn. At the molecular level, salt is sodium chloride (NaCl). When it dissolves in water, it splits into sodium [Na⁺] and chloride [Cl⁻] ions. These charged particles interact with proteins, starches, and even taste receptors on your tongue.
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