There are few ingredients you will find in every single chef's kitchen. Across cuisines, styles, and preferences, there may be none as fundamental as salt.
Gracing us for a second time is food journalist, cookbook author, and New York Times columnist Melissa Clark in our New York studio. Melissa, John & Andrea discuss the history of salt and how they like to implement it into their recipes and cooking.
Then we travel to the Oregon coast to speak with Jacobsen Salt founder Ben Jacobsen. We sit outsde the salt factory when Ben details how he got into the salt business, how Jacobsen produces their salt, and why it is a pivotal part of cuisine.
Watch our interview on YouTube
HEREFollow @clarkbar @jacobsensaltco @ingredientinsiders @wherechefsshop
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveyng high quality artisan ingredients to chefs for over 30 years.
