Why keep two kinds of salt in your kitchen? Coarse-grain salt, or Kosher salt, is better at seasoning meats and spreading evenly, while table salt is better for baking and seasoning liquids. Learn why in Cooks Illustrated's test kitchen.
Cooks Illustrated explains how Kosher salt gets its name, why it's best used to season meats going into the oven or pan, and how it works better for spreading across foods in the video at the link. Table salt, meanwhile, should be kept on hand for baking projects, especially cookies and other recipes with less moisture. Finally, you'll learn how to substitute one salt for another, whether it's table, Diamond Crystal or Kosher.
Kosher Salt vs. Table Salt [Cooks Illustrated]