What’s the point in adding only a pinch of salt to certain recipes? Specifically desserts.
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At low concentrations, salt suppresses bitter flavors and enhances sweet ones. So a little bit of salt in a dessert will give it a better balance of flavor, without making it actually taste salty. If you were two make two identical cake batters, but toss a bit of salt into one, you’d be able to taste the difference in the finished product – the salt will bring out the sugar and vanilla for a more flavorful cake.
Salt is also great as a contrast, when used as a finishing touch. It’s why people love salted caramel treats or salted chocolate chip cookies – larger flakes of salt, usually sprinkled right on top, provide a nice crunch and a contrast to the sweet flavors. Instead of blending in, it can stand out!
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