Real Simple



“Salt is indispensa­ble in baking,” says Joanne Chang, owner of Flour Bakery in Boston and author of Pastry Love. “It brings out the aroma and floral nature of vanilla, it enhances chocolate so it’s richer and more chocolatey, and it makes lemon pastries brighter.” She uses Diamond Crystal kosher salt in her recipes, but you’ll also see flaky sea salt, like Maldon, atop many a cookie and brownie. “It adds a little crunch and a hit of salt without coming off as salty,” Chang says. “It should make you think, ‘Wow! I can’t wait to take another bite.’”

Newspapers in English

Newspapers from United States