For Boston Magazine, Jolyon Helterman muses on why chefs should be willing to put salt on the table. But not all agree: "'I don't allow salt on the table because I don't want to give diners an opportunity to ruin the flavors,' said one veteran, echoing the views of several [Helterman] spoke to." [BM]
[Photo: Shutterstock/Jiri Hera]
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Salt Wire
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