Ever wonder why a pinch of flaky salt doesn't pack the same punch as table salt? Certain physical characteristics change how we perceive its taste.

Add Yahoo as a preferred source to see more of our stories on Google. A chef instructor teaches us how to substitute one for the other. Simply Recipes / Photo Illustration by Wanda Abraham / Getty ...

In truth, not much. The primary ingredient in both, not surprisingly, is sodium chloride. In fact, the U.S. government requires that any food-grade salt be a minimum of 97.5 percent pure, so any type ...

Salt usually isn't perceived as a healthy addition to your meal. However, when consumed in moderation, these salts are not only good for you but also good for your heart.

For years, I politely declined to keep the pedestrian substance known as table salt in my pantry. Spurred by the belief that real chefs use kosher salt—and my desire to be one, too—I dutifully bought ...

“Salt is easily the most important thing chefs keep in the kitchen,” says Robert Hartman, chef de cuisine at Saint Theo’s restaurant in New York City. It helps bring out the natural flavors in food, ...

Oh sodium chloride, how do I love thee? Let me count the ways. I love thee to the depths of my crock pot, breadth of my amateur dinner repertoire, and height of my Costco-sized Himalayan salt shaker.

You've probably noticed that some recipes call for salt while others specifically call for kosher salt. Just salt likely means table salt, such as Morton Iodized Salt, while kosher salt will say—you ...