Our Favorite Kosher Salt

Salt is one of the most important ingredients in our recipes. It acts as a seasoning as well as a flavor enhancer—a sprinkle of salt makes a tomato’s flavor more vibrant and adds complexity to caramel. Salt can also improve the texture of some foods: Dried beans soaked in a saltwater brine are less likely to burst, and turkey meat and skin rubbed with salt before roasting will be juicier and crispier, respectively.

While we call for both table salt and kosher salt in our recipes, we generally prefer the larger, coarser grains of kosher salt for rubbing onto meat or sprinkling over foods. Two major brands of kosher salt, Diamond Crystal and Morton, dominate the American market. While both products are labeled as kosher salt, their grain shapes and sizes are surprisingly different. To avoid over- or underseasoning food, it’s important to know how the two products differ.