Steeped in Controversy: Salt in Tea? - No. 271

Plus Nancy Silverton’s peanut butter cookies, chewy + delicious thanks to sorghum flour

WHEN AN AMERICAN CHEMIST suggested a pinch of salt would make a more perfect cup of tea, she found herself in hot water.

Michelle Francl, author of Steeped: The Chemistry of Tea, created quite a stir, so to speak, when her book was released 10 days ago suggesting salt in boiling water enhances flavor and takes away tea’s bitterness. An American scientist…