You may have heard this kitchen fix offered before. The theory behind it is that a cut-up potato will absorb some of the salt from the broth, and that if the potato is cooked in the broth and removed, voilà, you've gotten rid of some of the salt. While it seems that this is gospel for many cooks out there, there's no scientific evidence to support it. Then again, there are no real studies disproving it either. The only thing for certain is that you'll have a salty, cooked potato when you're done.

Try again.