Overconsumption of table salt is a social concern due to its consequences on human health. Discretionary salt contributes to salt intake but has received very little attention so far and it is not precisely targeted by recommendations. To determine whether domestic culinary practices can be improved to increase saltiness perception while reducing salt content, we set up two studies, each one focusing on one widely consumed foodstuff, namely carrots or pasta. Raw carrots and dry pasta were thermally processed (“cooked”) in boiling water. Table salt was added either during or after cooking. Three types of salt were compared (fleur de sel, fine sea salt, and micronized salt) at two concentrations (“regular” and “reduced”). Ionic chromatography measurements were performed to control that the overall sodium contents of carrots and of pasta were similar between conditions at the same salt concentration. 40°C samples of carrots and pasta were submitted to sensory evaluation, in dedicated sessions, with an external panel of 70 naïve participants. Saltiness, sweetness, sourness, bitterness and overall aroma were rated on linear scales. A Just-About-Right test was also performed to evaluate saltiness adequacy. Results from ANOVAs and multiple comparisons of means highlighted that salty taste intensity was significantly higher when salt was added after cooking compared to in cooking water, especially for the fleur de sel type of salt. Putative mechanisms related to salt availability in the mouth depending on the salting process, which could drive salt perception will be discussed. This study can be a basis for the improvement of salting practices, in terms of table salt use, which can easily be adopted by consumers to increase the sensory availability of discretionary salt whilst contributing to the worldwide effort to reduce dietary sodium intake. This work was supported by the Agence Nationale de la Recherche (ANR-19-CE21-0009 Sal&Mieux).