Back to Articles

Question Mark, Round Six

Salting to taste, organizations worth supporting, and gluten-free baking.

Published April 18, 2025

1 Comment

​​Jacobsen Flake Salt​. Photo courtesy Jacobsen Salt Co.

You asked, and we answered. We love hearing from our community and can’t think of a better way to get a conversation going by answering your questions (or, as we’re doing today, sharing your thoughtful comments). ​Send us yours​ for a chance to be featured in a future “Question Mark” email.

Send us your questions here

Q: I have a favor to ask. How much salt to add is always a question for me. Most recipes now say just “salt and pepper to taste” so (it seems) the author doesn’t have to get into hot water for recommending too much salt. Being health conscious, I tend to use a lot less salt than most cooks use, but I think I don’t use enough. It would be an enormous help to me, in figuring out the level that would work best, if in future recipes sent out in the newsletter, Mark could say how much he usually ends up adding to the dish. Oh, and also what kind! Table or kosher or what. Thanks for considering! – Christine

Log in, or become a member today.

Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.

Join annually and save 40%
Log in to your account

GetBetterFasterHealthierSmarterTastier

in the Kitchen

Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.

Start your free trial

We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:

  • New recipes every week
  • 1000s of recipes from How to Cook Everything and beyond
  • First access to in-person events with Mark and Kate
  • Exclusive discounts from our favorite brands
  • Q&As with Mark and the team

 

Subscribe to our free newsletter

Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.