QUESTION: Hi Mr. Salt Guy — I'm hoping that someone who throws that much salt on the floor can help me with a few questions I have about salt. In reading and trying to understand food labels, it looks to me as if different salts have different amounts of sodium. Is this true? If someone is trying to cut back on sodium intake, is one salt better than another? Why do you always use kosher salt on your TV show, and how is it different or better than "regular" salt? Thanks — Trying to Eat HealthierANSWER: Hello Anonymous Healthy Eater. I wear the title Mr. Salt Guy with honor — needless to say I've been called dozens of worse names ... and that is just since this morning. First, to clarify one point, I am not throwing salt on the floor. What I am doing, and have done long before the TV show began, is tossing spilled salt with my right hand over my left shoulder. The old saying is that spilled salt is bad luck, but by doing what I do, you'll hit the devil squarely in the eye. It's not that I'm superstitious, but I'm not above maximizing my chances for good luck, knock on wood.Secondly, if you can read and understand food labels (which can be harder than understanding the meaning of life), then I should be asking you questions. Food labels can be very confusing. Some list sodium and others list salt — so what's the difference? Salt is made up of two components: sodium and chloride. When we cut down on salt, we are trying to reduce our sodium intake. Because salt contains more than just sodium, 100 mg of sodium is not the same as 100 mg of salt. If a label lists sodium and you want to know how much salt that is, multiply the amount of sodium by 2.5. Even I can figure out that means that if a label lists salt and I want to calculate the sodium, I should divide the salt number by 2.5. Thank goodness for those three years of fourth grade math!It is recommended that adults should not consume more than 6 grams of salt a day — and yes, that translates to less than 2.4 grams of sodium. American adults average twice that much, so by checking the labels you are already ahead of the curve.When it comes to comparing different salts, they basically all have the same amount of sodium pound for pound. However, a teaspoon of table salt has more sodium than a teaspoon of kosher salt, which has more sodium than a teaspoon of sea salt. Let me explain so I can be worth my weight in salt. Table salt crystals are finer and not as irregular as kosher or sea salt crystals, so a teaspoon of table salt is denser and packs more sodium. Illustrated another way, a one-pound box of sea salt will be bigger than a one-pound box of table salt — but both boxes will hold the same amount of sodium. A good rule of thumb (that you can take with a pinch of salt) is a teaspoon of table salt weighs about 6 grams, a teaspoon of kosher salt weighs about 5.4 grams, and a teaspoon of sea salt weighs about 4.8 grams.I prefer kosher over table salt because I find it has a softer flavor. I know that, scientifically speaking, we are not supposed to be able to taste the iodine in table salt. If that is true, then what I do taste are the additives that keep the tiny crystals in table salt from caking and clumping. The other thing about table salt is that because the crystals are larger and because I season using my fingers, I feel I have better control over how much salt I am adding. I like sea salt, too, but it can be harder to handle so kosher salt is my favorite all-purpose cooking salt on the set, in the restaurant, and at home. I keep a grinder of sea salt on the kitchen table during meals.

QUESTION: You had a recipe on your show for fried chicken pieces with a spinach salad. I can't find it anywhere and would love to make it. Can you print the recipe? ThanksANSWER: Thanks for watching the show. I'm happy to oblige.

A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before.1½ cups buttermilk1 tablespoon hot sauce2 teaspoons kosher salt1½ teaspoons ground black pepper3 chicken leg quarters, cut into leg and thigh pieces6 bone-in, skin-on chicken breasts5 cups all purpose flour2 teaspoons chili powder3 tablespoons curry powder1 tablespoon kosher salt2 teaspoons freshly ground black pepper3 cups canola oil; more if needed1½ pounds cherry tomatoes, halved¼ cup extra-virgin olive oil2 tablespoons minced shallot4 teaspoons balsamic vinegar12 cups baby spinach leavesMix buttermilk, hot sauce, 2 teaspoons salt, and 1½ teaspoons pepper in a large bowl. Add chicken; turn to coat. Cover and chill overnight.Remove chicken from buttermilk mixture and allow to drain. Mix flour, chili powder, curry powder, 1 tablespoon salt, and 2 teaspoons black pepper in a brown paper bag. Add enough canola oil to a 12-inch skillet to reach depth of ½ inch. Heat over medium-high heat to 375 degrees. Place about 6 chicken pieces in the brown paper bag and shake to coat completely. Add coated chicken, skin side down, to the hot oil and cook for about 10 minutes. Reduce heat to medium-low, cover, and cook until bottom sides of the chicken pieces are brown, about 12 minutes. Turn chicken over. Cook uncovered until cooked through, about 5 minutes. If done, transfer to paper towels. However, if chicken is completely brown yet not quite done, finish in a 350 degree oven. Repeat with remaining chicken.Mix tomatoes and next 3 ingredients in another large bowl. Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken. (Salad and chicken can be made 2 hours ahead. Let stand at room temperature.)Makes 6 servings.