Seasoning enlivens a workaday meal. It's the difference between humdrum and extraordinary; jumpstarting our tastebuds and setting them salivating. It's why salted caramel is the substance of reverie, while regular caramel is an afterthought. And dreams can come true: this winter, the salted stuff is oozing out of brownies, is drizzled on ice cream, sprinkled on popcorn and mixed into cocktails.