As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking? Does the kind of salt depend on what I am baking?
Possible Duplicate: What are some good substitutes for salt for those on low sodium diets? What is the very best substitute for salt, and still tastes great?
Is it healthy or more tasty?
Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?