In the cafeteria of our Yonkers, N.Y., headquarters, about 100 staff members taste-tested less-salty versions of four usually high-sodium foods. Staffers didn't know the reason for the tests; we just asked if they'd be willing to eat each food again. Overall, the low-sodium pasta sauces were least likely to please. In a separate test, our trained tasters tried the same foods. Their descriptions are below. Within groups, foods are listed in order of staffers' preferences.