Salt is a more-ish sort of thing. But it can be a bad thing if there's too much salt. It's awful.

There are very few horror films that I think are worth their salt.

The Salt Lake fans are so passionate.

Animals' taste systems are specialized for the niche they occupy in the environment. That includes us. As hunters and foragers of the dry savannah, our earliest forebears evolved a taste for important but scarce nutrients: salt and high-energy fats and sugars. That, in a nutshell, explains the widespread popularity of junk food.

The fact that, almost a century after refrigeration made salt-preserved foods irrelevant, we are still eating them demonstrates the affection we have for salt.

I'm a Christian and my motivation for joining activism is that I think we should be salt and light.

Some of the environmental lobbyists of the Western nations are the salt of the earth, but many of them are elitists.

Fattier, expensive cuts like prime rib or New York strip are celebratory centerpieces that do best when simply roasted with salt and pepper and served straight away.

Salt Lake's got a cool vibe.

Kosher salt, eggs and flour. These are the building blocks of everything. Kosher salt, above and beyond everything.

Vegetarians are doomed in the Chilean street-food scene, though if they are willing to ingest small quantities of lard, they can enjoy the ever-popular squash, salt and lard biscuits known as sopaipillas.

Any historian worth their salt should be aware of wars, conflicts, catastrophes. They happen. This is part of the panorama.

People under-salt their food, and they think it's bland, but salt brings out flavor.

When I go gray, I'm not going to be able to see it that much. I won't be salt and pepper: I'll be like salt and the white pepper you can buy.

Pressed by the Obama administration and consumers, Kraft, Nestle, Pepsi, Campbell and General Mills, among others, have begun to trim the loads of salt, sugar and fat in many products.

Growing up, I thought salt belonged in a shaker at the table and nowhere else.

I left Montana in Spring of 1866, for Utah, arriving at Salt Lake city during the summer.

I planned to stop in 2002 after the Salt Lake City Olympics. I felt able to remain competitive another four years, and I wanted to stop while I'm still at the top.

We talk about America as a melting pot, where you can't turn salt into pepper. Then you got too much pepper. You need the salt. You need the paprika. You need the broth.

When another editorial pops up denouncing millennials for some perceived generational flaw, I take it with a Miley Cyrus-sized grain of salt.