Flake salt

The most famous flake salt comes from England, Maldon sea salt. It is dazzlingly white and it sparkles as though it has little bits of mica in it. It is very salty (much saltier than fleur de sel) and should be used sparingly to finish a dish. I like to sprinkle just a few flecks of flake salt over meat, fish, and vegetables and even over a chocolate ganache tart.

Dorie Greenspan