“Slowly reducing the amount of salt you use will help your taste buds compensate by identifying the other flavors in foods,” says Cooking Light’s Senior Food Editor, Alison Ashton. We polled the Cooking Light food editors and Test Kitchens professionals for ways to reduce sodium in home cooking without sacrificing flavor. Here are their suggestions:
Use salt where you want the biggest flavor punch. For example, sprinkling salt on top of home-baked bread provides a burst of salty flavor that isn’t lost as it would be if incorporated with other components.