Get to know kosher salt, sel gris, Himalayan salt, and more—plus find out what's up with iodized salt—in our guide to choosing the best salt for your kitchen.

Kosher salt is a great addition to stews, soups, and curries. You can add a pinch while you are browning vegetables to help ...

Kosher salt is made solely from sodium chloride and doesn’t usually contain additives or iodine. It’s less dense than table salt, and often used in cooking because the larger grains are easy ...

And kosher salt's large, flakey grains contain about half the sodium content of table salt, which lends the foods it is used in a light crunch and a more subtle salty flavor.

Kosher salt's large, flaky grains dissolve more slowly than table salt, making it easier to control when seasoning. Its clean taste and consistency make it a go-to for brining, seasoning meats ...

Salt is a mineral, so pure salt (not iodized) is always kosher. Look for the kosher symbol on the package to be sure. The term "kosher salt" comes from the process of preparing meat according to ...

Kosher salt is a kind of salt is gained from these crystals. The texture of this salt is coarse and it is generally not iodised. This is one of the major reasons why people are preferring to use ...

The main point of difference of kosher salt is its shape, and this is also the reason why chefs love to use it. The large particles are much easier to pick up and use between your fingers, which ...