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Ironically, when instructed to "salt to taste," we're not actually looking for a "salty" flavor. In fact, we're looking for every other taste except salty!

As an ingredient in dishes, salt plays two important roles. First, it reduces bitterness. Second, because it reduces bitterness, adding salt allows the aromas and tastes of the other ingredients in your dish to shine through.

Next time you're making a salad with bitter greens like dandelion or radicchio, try making one vinaigrette with no salt and a second vinaigrette with salt. You'll notice that leaves with the salt-less vinaigrette taste much more bitter than leaves dressed with the salted vinaigrette.

If you have a dish that tastes flat or bitter, try adding a teaspoon of salt before searching your spice rack for another ingredient to add. Taste the dish again to see if the flavors have changed.

Try to ignore the instinct to taste for saltiness and ask yourself how all the other flavors are coming through. "Does this soup still taste muddy or are the flavors bright? Can I taste the sweetness from the squash? Do the parsnips still taste bitter?"

Add more salt a teaspoon at a time, as needed, tasting each time. Remember, you can always add more salt, but you can't take any out!

Related: Sea Salt, Kosher Salt, Crazy Expensive Salt--What's the Deal?

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