Salt seasons food and, in baking, also strengthens gluten and helps control yeast activity. The catch for cooks is that different salts have different crystal sizes, so a teaspoon of one is not the same amount of actual salt as a teaspoon of another.
The common types
| Salt | Crystal | Volume note |
|---|---|---|
| Table salt | Fine, dense | Most salt per teaspoon; often iodized |
| Kosher salt | Coarse flakes | Less salt per teaspoon; brands differ |
| Sea salt | Varies | Fine to flaky; cooking or finishing |
Why this matters
Because kosher salt’s flakes pack less densely, a tablespoon of kosher salt contains noticeably less actual salt than a tablespoon of table salt — and even two kosher brands differ from each other. Substituting one for another by volume can leave a dish under- or over-salted. The reliable fix is to measure salt by weight in grams, especially in brines and bread doughs where the amount really matters.
Frequently asked questions
Is kosher salt saltier than table salt? Per teaspoon it’s actually less salty, because the flakes are bigger and less dense.
Can I swap table and kosher salt 1:1? Not safely by volume — measure by weight, or adjust to taste.
Why use kosher salt for cooking? Its flakes are easy to pinch and distribute evenly.