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.

Read whole article via www.standard.co.uk

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