Salt and pepper: the most important mineral to man and our diet, and the most widely used spice. In this episode, we'll take an up close look at food's most renowned duo, lauded for being the very best in turning the raw to the palatable. We'll travel to england where a local chef heads to the sea for a pinch of salt, then discover why fiery sichuan, one of the most highly prized of all asian peppers, is only recently making its way into American cuisine. We'll also visit a New York chocolatier who adds a peppery kick to her sweets, and a new mexican farmer who grows and sells chilies on the same farm his ancestors built four generations ago. Join us as we learn why salt is earning a newfound respect by chefs in the know, and why pepper is not the only way to spice up a palette.
