On Food: Chefs go against the grain, take salt to the forefront of dessert palates

On Food: Chefs go against the grain, take salt to the forefront of dessert palates

It probably all started with those fleur de sel caramels that burst on the confection scene close to 10 years ago. Previously, about the only sweets that offered a nice salty edge were those made with peanut butter, like some candy bars and desserts like peanut butter mousse, peanut pies and peanut butter cookies.

As any experienced pastry chef knows, a touch of salt is usually needed in most baking. Pie or tart crust without it typically has all the flavor of cardboard. Most cake,

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