WSJ Interview: Making Sense of the Salt Shaker

I have been asked to do several interviews on salt (aka. sodium) in food recently, and wanted to share the one that was published most recently in the Wall Street Journal on September 27, "Making Sense of the Salt Shaker."

This story gives some interesting tips and tricks to reduce sodium intake without sacrificing flavor--including highlighting the method I use to properly season the food that I cook with salt. Clearly, the beef chili example used in the recipe was not my choosing, but the technique works well for anything that you can stir and season: think soups, stews, sauces, or a pot of beans. 

Please try this out and share your thoughts in the comments!