Stop Seasoning. Start Deciding.

Salt at the end is a confession that you weren't paying attention earlier.

20 October 2026

Most cooks treat salt like a finishing touch, a pinch at the end to "bring out the flavour." That's backwards. Salt is a decision you make before you cook, during cooking, and with a clear intention about what you want the food to become. Pasta water should taste like the sea. Meat salted an hour ahead weeps, dries, and then drinks its own brine back in. These aren't steps — they're commitments.

When you salt only at the end, you're flavouring the surface of something that was always going to taste flat. The food never had a chance to become itself. Salt early enough and it doesn't taste like salt anymore — it tastes like the thing you're cooking, only more so. That's the whole point. Not seasoning. Transformation.