I’ve received a heap of emails the last day from folks arguing that they really can taste the difference between different kinds of salts, especially products like “smoked” salt. I concede that these folks have a point, but I’d argue that smoked salt isn’t actually a “gourmet” salt but rather a flavored salt. These types of products have a very long history. Celery salt, for example, is indispensable on a Chicago hot dog. The latest arrival in the category is bacon salt, which I personally find hilarious, even though the whole “bacon culture” thing is wearing a little thin on me.