When The Spice and Tea Exchange asked it’s Facebook fans “what’s the one thing you always have difficulty cooking just right?” no one could know how many people would share their frustrations in the kitchen! Or, how many would have the same troubles! To help, we’ve got on deck a handful of tips and tricks, and recipes to boot, that will help you navigate through those trouble spots.

But one of our Facebook Friends – kidding or not – noted something we’ve all had to face: how to boil water. Sure, we might chuckle and think, “how hard can that be?” But the truth of the matter is that there are few things more critical in a chef’s repertoire than understanding something as basic as this. Every successful dish begins and ends with the simple act of seasoning, and when that pot of water goes on the stove everything hangs in the balance. (no pressure, really!)

Boiling water is required for two things only: to cook pasta (the exception being filled pastas, such as ravioli) and green vegetables. Yes. That is it! Recipes might require you to bring water/stock/braising liquids, etc., to a boil, but then you always and immediately reduce the heat to a gentle simmer (that is, where the bubbles barely break the liquid’s surface).

When it comes to boiling water, it matters not whether you start with cold water or hot; it matters not when you season your water. If you start with cold water, naturally it will take longer to reach the boiling point. Salt does slightly increases a liquid’s boiling point so if you salt your water at the start it may take a tad longer to reach a boil. Or, on the contrary, if you’ve ever salted a rapidly boiling water only to experience it boil over, well, now you know why.

Successfully boiling water, though, comes down to one thing only: seasoning. In this context, seasoning is primarily salt. Understanding the taste we call salt, therefore becomes critical. All salts are not created equal, but more so, just like any natural food, its flavor profile is a reflection of where it is sourced, and what if anything is done to it before it reaches your kitchen.

TSTE’s sea salts are hand harvested from around the globe, so no longer can you simply say, “salt is just salt!” Every TSTE salt has its own distinctive quality that can be used to initially season your water, or finish off your dish.

For initial seasoning, try TSTE’s French Grey or Brazilian Atlantic sea salts to season your water for boiling. The rule of thumb is that the water you use to boil your pasta or green vegetables should “taste like the sea.”  One to 2 tablespoons in a large pot (think big like a stockpot) of boiling water is plenty; if your pastas and vegetables generally turn out bland, then add a bit more salt the next time around. Remember that as the pasta or greens boil, they swell and absorb some of the salted water.  And then, always taste before your final act of seasoning.

To finish your dishes, use a judicious hand. Let your own palate be your guide. Taste first then season. Try TSTE’s Cyprus Flake or Murray River sea salts for a delicate push of flavor, or TSTE’s Fleur de Sel or LaBaleine salt to add a bit of texture, which works exceptionally well in pasta dishes.