What’s the difference between sea salt, kosher salt and table salt?

Table salt and iodized salt have additives to make the salt flow easily and not stick together.  It comes from salt mines, which contain salt from evaporated bodies of water.

Kosher salt is additive-free and very coarse.  Some chefs prefer it because it is not as intense as regular salt, which means it is harder to make mistakes.  A pinch of table salt is much stronger than a pinch of kosher salt, if for no other reason, because of the size of the granule.

Sea salt is made from the evaporation of sea water on rocks.  The salt is then gathered and stored and is found either in coarse or fine grind.  Celtic salt is similar to sea salt but it is specifically from Brittany and it is hand processed so it will inevitably be more costly.  It tends to have a sweeter flavor too.

Each of these salts is different in taste, texture, strength and price.  You can sample each of them and experiment to figure out the differences for yourself, but in the end, it will be a matter of preference.  Most of the time, table or iodized salt works just fine.  Kosher comes in handy when you need a larger granule to work with (for example, we rub kosher salt all over our chickens and turkeys and then give them a rinse before roasting-it not only cleans them but gives them flavor).

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