— Laurie Baker

So there are a lot of different varieties of, um, salts out there now, um, I particularly like to use like a diamond kosher salt most of the time. And the reason I do that, it's because it's really granulated, really, really small. So when you're adding it into something, it basically kind of melts right into the dish that you're cooking. It gets your instant result off of it as well too. And it's a very clean kind of salt as well. Now, uh, sea salt will have a little bit, uh, you know, larger granule to it. Um, so it's not gonna melt down as quickly, but you are gonna get a little bit of crunch to it sometimes in that same thing, pink Himalayan has a little bit of a different, uh, flavor to it as well, where table salt typically is like what you'd find in a, you know, a shaker as well. Sometimes that has iodine, um, that's added to it, sometimes not, but more, more often than not it does. Um, so I actually like to use the kosher salt. Um, it's particularly diamond kosher salt, um, more often than not. But that being said, there are many uses for those other salts. In fact, uh, like flake salt is actually another one that's great for doing like the top, um, you know, of a dish. So you can still see the salt on that, and when you put it into your mouth, you're getting kind of that big salt bite on it. So you'll find that on things like, like, uh, chocolate or something like that. You'll see like kind of the bigger granule, uh, um, salts as well too. But for everyday use, um, I would say the kosher is probably the one that I go for most often. That's not to say that the other ones don't work great for, you know, other, uh, purposes, but for everyday, um, I'm usually gonna go with that diamond kosher.