“Salt is easily the most important thing chefs keep in the kitchen,” says Robert Hartman, chef de cuisine at Saint Theo’s restaurant in New York City. It helps bring out the natural flavors in food, ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. My wooden spatula has been through the wringer. It’s what I reach for when I need to scrape and deglaze a pan, it ...