Chef Carol here at RainCity Cooking School. Have you seen all of the varieties of salt in the marketplace? Which one should you choose? You will find three distinct kinds of salt on the store shelves: table salt, kosher salt and sea salt. Table and kosher salts are pure sodium chloride mined from long-disappeared oceans. Table salt has anti-caking agents added to make it pour, and often has iodine as well, for those who don't get enough iodine in their diets. Table salt is fine crystals, and is a great choice for baking recipes. Kosher salt, which I use most often in cooking, is pure sodium chloride, but the crystals are larger and irregularly shaped. When measuring, a teaspoon of kosher salt weighs only about half of the same teaspoon of table salt! Sea salts comes from evaporated sea water, a very labor intensive process. Seawater contributes lots of trace minerals to the salt, giving it a great, balanced, well-rounded flavor, just right for sprinkling over a salad or grilled steak. Use it to finish your dish. Enjoy!