Ever go to make a recipe and see that Kosher salt is required? Then, of course, you think, “Right, so regular salt”, and go about your cooking. You probably found that the recipe didn’t taste as great as you were hoping it would. Surprisingly, it could be because you used the wrong kind of salt.

While most of us assume that table salt and Kosher salt are interchangeable, the difference between these two salts can often make a HUGE difference in your cooking. Watch the helpful video below to learn the difference between the two and why it matters.

The immediate difference is the look of table and Kosher salt. Coming out of a shaker, they may look the same, but upon further examination, you’ll find that they look difference.

Table Salt – Smaller grains, denser, more uniformly shaped. Kosher Salt – Larger grains, lighter, different shapes.

The big issue? Because table salt is heavier, measuring out a 1/4 cup of table salt when a 1/4 cup of Kosher salt was called for is almost double the volume – which means double the salt.

And unless you like your salt with a side of food, that’s not going to taste so great.

While that’s the bad news, the good news is that salt is rarely the main ingredient of a dish. Usually, you’re just seasoning to taste! You can season as you go, adding or stopping as your taste buds please.

Where it really matters is in brines and marinades, where you can’t taste as you go. For these types of recipes, pay close attention to the salt you’re using.

What do you think? Are you Team Table or Team Kosher? Share your thoughts in the comments section below.