I only use sea salt and kosher salt, so I rarely if ever buy regular table salt. I have some that is probably 4 years old. At the rate I use/need it, I hate to buy more. I need maybe a teaspoon or two to bake several batches of... (14 replies, last updated by Full tummy April 20, 2009)

using regular table salt. (9 replies, last updated by NYchowcook September 23, 2009)

Please help me with the correct adjustments: I prefer to use Kosher or Sea Salt in my recipes but I don’t get the same results as using table salt. For example, yesterday I made cucumbers and onions in vinigar for a simple... (9 replies, last updated by eartha July 1, 2008)

I recently ate at T-Rex in North Berkeley and noticed they put sea salt in little dishes on the table. I’ve noticed the trend over the last couple of years at a variety of restaurants but on this one occasion I felt weird... (14 replies, last updated by snowrider04 April 18, 2008)

Do not waste fleur de sel in a grinder. Reserve it for sprinkling on things where its texture will not dissipate quickly. I use Diamond Crystal table and kosher salts as my regular salts. (Morton’s is much less appealing... (4 replies, last updated by Ellen October 28, 2007)

Oh, but for fancier dinners there’s no way I’m putting boxes of salt on the table! I get your point but I like to make it feel like an event. (32 replies, last updated by SanseiDesigns January 16, 2007)

Okay, this may be a controversial topic but who knows. What do you think about restos that don’t provide salt and pepper shakers on their tables? If you are a cook and someone eats at your place, do you get insulted when... (28 replies, last updated by silverbear September 7, 2006)

I would love to get a rip roaring discussion about salt. Two specific points I’d like to see discussed: 1. Salting techniques before, during and after cooking 2a. Pros/Cons between average table salt, kosher salt, sea salt,... (72 replies, last updated by szmeterling January 28, 2009)

Fresh Fields sells several types of sea salt. I get Hain sea salt in a Morton’s-type round container for table shaker and stove-side use. For fleur de sel, look for Maldon’s, also at FF. It is British, comes in a... (5 replies, last updated by wow i'm a dog May 18, 2002)

) and a terrific terrine of roasted duck foie gras and figs. We went on to share Salts' often praised duck, carved at our table with great style by a young French waiter who could well double as a surgeon during the day. The duck... (9 replies, last updated by chowhoundz January 25, 2005)

Has anyone been to Salt on McDougal Street? I seem to remember reading some positive feedback on this place. Can anyone confirm? Give some info, etc.? Thanks! (6 replies, last updated by dkstar1 January 10, 2007)

as odd with table salt as the fresh do. (17 replies, last updated by Steady Habits December 19, 2008)

in the canister is basically the same as their regular EZPour table salt, just without the Iodine. A french Fleur de Sel is almost exactly the same thing, chemically, but has a much more exciting texture. The best way to learn... (25 replies, last updated by PhoebeB June 16, 2007)

Robert Wolke, the Washington Post columnist who writes about the science of food and cooking, did a great series of articles about salt and difference between table salt, sea salt, and kosher salt. That and other intersting... (2 replies, last updated by David L July 18, 2002)

I can’t recall seeing a “fine” grain kosher salt in the supermarket. What brand do you use? If you are using fine grain kosher salt you probably don’t have to adjust recipes and use more. The 2:1 or 3:2... (23 replies, last updated by yayadave October 5, 2008)