The Interview: Cooking With SaltMark Bitterman is a selmelier -- an expert in culinary salt. He's also the author of Salted: A Manifesto on the World's Most Essential Mineral. His website and shops in Portland, Oregon and New York's Greenwich Village, all called The Meadow, sell more than 100 different types of salt from around the world.
Mark's years of salt obsession have made him know more than probably anyone about salt's history, geography, chemistry, and most important -- how it makes the food we cook taste its best. He talked with us about how iodine ended up in salt, why kosher salt is not the best choice for home cooks, the three salts we should keep in our pantries, and how to use salt with a purpose.