Adam Platt

Adam Platt, features writer and former restaurant critic at New York Magazine, dives into the fascinating world of salt in cooking. He reveals how restaurants use salt to elevate flavors, often in surprising ways. The conversation also tackles health implications, emphasizing the growing sodium levels in dining. Platt shares anecdotes illustrating whether the heavy use of salt enhances culinary excellence or compensates for lackluster cooking. Tune in for a flavorful discussion that might change the way you think about your next meal!