What is the function of salt in cooking?

Salt plays multiple critical roles in cooking that extend beyond simply enhancing flavor. Its function as a flavor enhancer is well-established; it elevates and balances the sweetness of certain ingredients, making dishes more palatable. Furthermore, salt is a powerful preservative. It inhibits the growth of bacteria, which is why it is commonly used in curing meats and pickling vegetables, extending their shelf life.

Additionally, salt affects the texture of food, particularly in processes like brining, where it helps meat retain moisture during cooking, resulting in a juicier and more tender product. In baking, salt strengthens gluten structure, improving the overall texture of bread and other baked goods. Collectively, these functions of salt—enhancing flavor, preserving food, and affecting texture—underscore its importance in culinary practices, confirming that the most comprehensive understanding of its role is captured in the choice that includes all these aspects.