America’s great salt swap began in the 1980s, when farmers’-market culture and the health-food movement helped American chefs ...

Bakers have a lot of different opinions about what type of salt to use in recipes. But what are the key differences between ...

Researchers worry that iodine deficiency is making a comeback as people ditch table salt for kosher, pink Himalayan and other salts You can save this article by registering for free here.

“Kosher salt is pure sodium chloride with no other trace minerals, anti-caking agents, or iodine,” Brekke clarifies. “The size of the grains are also larger than table salt.” Although not ...

Whether it's kosher, Himalayan pink or sea salt, Canadians have a wide range of choices when it comes to salts. But what many of these don't have — or don't have much of — is iodine.

Origin: Comes from salt mines and does not contain iodine. It is called kosher because it was developed for kosher butchering. Watch for differences: The two leading brands are Diamond (red box ...

the fashion now is to use kosher salt, Himalayan rock salt or other non-iodised products. “People have forgotten why there’s iodine in salt,” said Dr Elizabeth Pearce of Boston Medical Centre.

In On Food & Cooking, Harold McGee explains that kosher salt was specifically designed for this purpose, noting that it's not iodized because its primary role was to remove impurities from meat.

The most common type of salt found in kitchens worldwide, table salt is highly refined and typically undergoes extensive processing to remove impurities. It is then fortified with iodine to prevent ...

The style and brand of salt you use can make all the difference between a dish that falls flat, one that sings and is full of flavor, or one that is so salty, it’s inedible. (Also, when you add salt ...

If you haven't subscribed yet, you can do that by clicking here Whether it's kosher, Himalayan ... to pay attention to how much iodine they're getting. Table salt is one major source of iodine ...

Kosher salt or sea salt? Which one belongs in your kitchen, and does it really matter? Mark Kurlansky, in Salt: A World ...