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, cookie and ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.