Seasoning Memo

Notes

• Learning to Season Throughout the Cook, Not Just at the End

  The single biggest change I made to how I cook was learning when to add salt — and it turned out the answer was "much earlier, and more often."

  June 20, 2026

• Salt, Fat, Acid, Heat: The Four Forces Behind Every Well-Seasoned Dish

  Why does a dish taste flat even when it isn't under-salted? Understanding four fundamental forces makes seasoning intuitive rather than guesswork.

  June 10, 2026

• Salt Is Not Salt: A Guide to the Varieties Every Cook Should Know

  For years I cooked with one kind of salt and assumed that was enough. It isn't. Here's what I've learned about the varieties that actually matter.

  June 1, 2026