I recently read in What Einstein Told His Cook: Kitchen Science Explained that salt is just, well, salt. All salt is made of sodium chloride, so no matter what part of the world it comes from, or how much you paid for it, at its core, it is the same as the plain old table salt you can buy for 50 cents at your local market.

This may bring you back to that childhood moment when you realized that the "weird" cereal in the bag was exactly the same as the stuff in the colorful box that contains a free toy. The world no longer makes sense, and you wonder, "How could I have been fooled? How does one taste so much better than the other if they're the same? And why would anyone buy the more expensive stuff?" As a child, you probably just said, "Give me more cereal," but stick with me here.

The answer is simple as to why we pay more for something that we know is basically the same as its cheaper, albeit less fancy, cousin—you're buying the complete package, the full experience, not just the main ingredient. With salt, it's not just sodium chloride that affects the taste but also the size and shape of each grain, along with the additives that are native to the salt's region of origin.

So yes, salt is salt, but varieties vary in taste because of factors beyond their main ingredient. Large grains take longer to dissolve and therefore result in a saltier taste. Flakes interact with a larger surface area of your tongue, so they, too, create a saltier taste. Additives ranging from magnesium and potassium to smoke and volcanic clay all have an impact on the taste of the finished product.

Here is a quick review of a few of the most common types of salt used today:

•Table Salt: The most popular refined salt used today. Generally has a fine grain and is often iodized in the U.S., resulting in a slightly metallic taste.

•Kosher Salt: A coarse grain salt used in professional kitchens. Rarely contains additives, and because of the size and shape of the grain, seems to have a "saltier" taste.

•Sea Salt: Typically unrefined salt from an ocean or sea. Often contains trace minerals that affect taste. Available in a variety of sizes, from coarse to extra fine.

•Fleur de Sel: The mother of all salts. Harvested from the top layer of salt evaporation ponds in France and Portugal. Best used as a condiment to finish a dish, not in preparation.

There are hundreds of varieties out there. From Peruvian pink to Cyprus black and from Danish Viking-smoked to Japanese nazuna, the varieties are seemingly endless.

Get crazy with it, and take a step back to that childhood impracticality when you had to have the cereal that came in the colorful box with the "free" prize. The subtle differences in the world of salt are definitely worth the taste.

The best balsamic vinegar, and some would argue the only true balsamic, comes from the northern region of Italy. Unfermented white grape juice is boiled down to produce the must, which is further reduced and then aged in wooden barrels. The result is a complex vinegar with a sweet and fruity taste, dark color, and syrupy consistency. What I've just described is very different from what you'll find in the average supermarket.

Most supermarkets carry only commercial-grade balsamic, which is mixed with red wine vinegar. It's not as sweet, lighter in color, and thinner. Unfortunately, finding the real deal may not be easy for you. If you're at the store, check the ingredients for the percentage of must; only the true balsamic is 100 percent must, with no vinegar. But driving all over town in search of good vinegar might not be the best approach. Try ordering from sites such as Olive Nation that offer a variety of vinegars aged up to 50 years and costing up to $200!

I am not saying you need to spend that much on a good balsamic—you don't—but splurging just a little can be worth it. The rich complexity of the vinegar makes it perfect for drizzling on ripe strawberries or soy ice cream, and it can even be sipped on its own.

With so many varieties to choose from, it is hard to know which peppercorn is right for you. Now, I know this is keeping many of you awake at night, so I've created a quick guide that covers the basics.

•Black pepper is from the unripe berries of the pepper plant. They are cooked and then dried, turning them into the shriveled berries used worldwide. The bite of black pepper is suitable for seasoning in most foods.

•White pepper is the seed of the ripened fruit. The fruit is soaked in water, and then the flesh is removed to obtain the seed. White pepper is a little milder than black pepper and is commonly used in light-colored dishes such as mashed potatoes, white sauces, or light-colored soups.

•Green pepper is also made from the unripe berries. They are packed in brine or freeze-dried to maintain the green color. Because it's milder than black and white pepper, use green pepper in dishes that require less kick.

•The rare pink peppercorn is the ripe red pepper berry. It isn't a true peppercorn but makes a great complement to a peppercorn blend.

Now that you know the basics, make sure your pepper maintains peak flavor by storing it in an airtight container in a dark location. Also, to achieve optimum flavor, freshly grind your peppercorns using a peppermill.

I sometimes overlook the fact that although many recipes on the blog contain ingredients or techniques that are common to me, they aren't necessarily common to everyone. Not every reader knows the difference between tempeh and seitan or braising and blanching, so I've decided to start a new "Word of the Week" series of posts to help define and demystify common vegetarian kitchen terms. This week's word is miso.

Miso is a paste that is typically made from fermented soybeans but may also include grains such as rice or barley. There are many different types of miso, which vary according to the type of grain used, the salt content, the length of fermentation, the place of origin, and more.

Most commonly found brands of miso are labeled by their color, with red, yellow, and white being the most common. Typically, the darker the paste, the stronger and saltier the flavor will be. Miso is wonderful for adding more flavor to soup recipes or just making miso soup, and it adds depth to salad dressings, such as vegan Caesar.

Miso is low in fat but contains many trace minerals and a good bit of protein. You can learn more about miso on Wikipedia or just pick some up at your local grocery store (I've found miso in the health food section of several major chains in my area) and start experimenting!

Agar-agar, also known as kanten, is a flavorless gelling agent that is derived from seaweed. I know the name sounds strange, but try to be open-minded and give it a try, because it's a wonderful way to replace gelatin in many recipes.

Agar can be purchased in flake, powder, or bar form from many health-food stores and Asian markets and from some grocery stores, such as Whole Foods. And if those options don't work for you, just buy it online. To use agar, dissolve it in liquid and then let it set for about an hour—the firming process doesn't even require refrigeration. Also, you can use almost any liquid you'd like, so get creative with it. Just remember that for a firmer gel, add more agar-agar, and for a softer gel, add more liquid. I think you get the idea.

Here's a quick ratio rundown:

•Substitute powdered agar-agar for gelatin using equal amounts.

•1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

•Set 2 cups of liquid using 2 tsp. of agar-agar powder, 2 Tbsp. of agar-agar flakes, or one bar.

Looking for ways to use agar? Here's a Web roundup of a few interesting, and one downright weird, recipes:

•Dude, Where's the Stove? shares a recipe for Mom's Kohi Kanten (coffee pudding).

•Tofu for Two uses it to make the filling of a Creamy Lime Pie.

•Why a Vegan? takes the award for weirdest use of agar-agar, in Vegan Jager Bomb Cupcakes.

•Hochiak! uses agar-agar to make a beautiful Dragon Fruit Jelly.

Try one of these recipes, or let me know if you have a better one!

There's this guy I know, Chris, who has a strange fascination with quinoa. It actually borders on mild obsession. Because of his love for the "mother of all grains," I'd like to dedicate this post to him.

Quinoa is a small grain that looks similar to couscous but has an earthier, nuttier flavor. While couscous is usually just a vehicle for whatever dressing or seasonings you put on it, quinoa can stand on its own. It has been cultivated in the Andes for centuries and has been called "the ancient food of the Incas." Funny, because until a couple of years ago, I had never heard of it. And I call myself a foodie!

I'm not quite sure why, but it seems like rice is often the star grain, couscous lands a role in the supporting cast, and quinoa is merely an extra who gets 10 seconds of screen time, at best. This needs to change. The grain should be used and talked about more because it does lend more depth than other grains do to recipes. But it's not just the great flavor that Chris and I love—quinoa is also a great source of nutrients such as protein, iron, fiber, and more.

Below is just one recipe that you can try to sample a little quinoa. Search for "quinoa" in our recipe database and you'll find several more.