America’s great salt swap began in the 1980s, when farmers’-market culture and the health-food movement helped American chefs acquaint themselves with specialty ingredients, Bitterman told me: ...

Kosher salt or sea salt? Which one belongs in your kitchen, and does it really matter? Mark Kurlansky, in Salt: A World History, calls salt "the only rock we eat," highlighting its role in shaping ...

A chef instructor taught me how to substitute one for the other. You've probably noticed that some recipes call for salt ...

Kosher salt, sea salt, and Himalayan salt—just to name a few. But while all these salts contain sodium, only one—table salt—has been fortified with iodine, an essential nutrient. The ...

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 ...

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.