I feel like we've all probably heard about Pink Himalayan salt since it has been all the rage lately, but did you know there are other colors too?  Black, red, grey - it sounds like a Dr. Seuss book in the making! Naturally, I became curious as to what made each salt unique (besides the color!), and how it compared to other types nutritionally.  Here's what I found. 

I am a self-proclaimed Non-Baking Cook.  Whenever I see the words yeast, fondant, crust and crumb, I keep moving!  I was curious to know how an egg replacer would work, so I picked up two of the same boxed muffin mixes at the grocery.  I felt that because of my self-proclaimed title, my results would be a realistic take on what the average cook or "non-baker" might get.