Americans love sugar. Probably always will. This is a fact that firms have to understand to sell food into the US. More sugar, more sales. Oddly, to get this increase in sugar coating — the taste build up of sweet — the recipe must use salt.

Chefs talk about “enhanced flavor” and so on. This is just professional blabber, meant to turn their practice into a profession. A little magic dust sprinkled on the food means I have knowledge and skill that you don’t.

Salt deadens the taste. It doesn’t increase the taste bud sensitivity. Salt hardens and dries out gelatin — you. Salt actually forces you to eat more sugar to taste the sugar. It increases your tolerance to the sweet taste. Unlike the aligning and resulting magnification of the sour and hot effect of vinegar and chilly. Acidiflication.