Techniques › Flavor and seasoning
Kinds of salt, and how much to use
Beginner Flavor and seasoning
How table, kosher and flaky salts differ, and why the same spoonful can taste very different.
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How do you do it?
- Stick with one salt for everyday cooking so you learn how much a pinch really is.
- If a recipe names a salt you don't have, use roughly half as much table salt in place of Diamond Crystal kosher, then taste.
- Season in layers: a little at each stage beats one big dose at the end.
- Save flaky salt for finishing, where you can see and feel the crystals.
Why does it work?
Chemically, these salts are nearly all sodium chloride. The difference is crystal shape and size: fine table salt packs tightly, so a teaspoon weighs about twice as much as a teaspoon of hollow, flaky kosher salt like Diamond Crystal. Morton kosher falls in between. Salt also dissolves into food, suppresses bitterness and makes aromas easier to notice.
What are the common mistakes?
- Swapping table salt for kosher spoon-for-spoon — the food ends up far too salty.
- Salting only at the end — the outside tastes salty and the inside bland.
- Cooking with pricey flaky salt — its crunch disappears once dissolved.
Still stuck? Watch someone do it on YouTube.
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