How to Cook with Salt | Tasting Table's Kitchen Essentials Tasting Table's 2013 Pantry
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Salt varies in saltiness, color and size depending on the variety. In addition to seasoning food, salt is also used in such food preservation techniques as pickling and curing.

Kosher: Kosher salt is larger and coarser than table salt, making it easier to add a pinch or two as you cook. Some brands don’t add iodine to the salt; others do. When substituting kosher for table salt, double the quantity called for.

Flaky: Flaky salt is prized as a finishing salt and is known for its delicate crunch and subtle flavor. Maldon sea salt is named after the English town where it is produced and has a fine texture. Fleur de sel is a moister and denser finishing salt.

Smoked: Smoked salt can be very coarse, semi-coarse or semi-fine, and ranges in color from gray to brown depending on the type of wood over which it is smoked. Smoked salt is generally used as a finishing salt and adds a distinctive aromatic and smoky flavor.