Kosher salt, and by extension salting by hand with a salt cellar instead of using a salt shaker. Salt is some real basic stuff, I’ll definitely admit. But switching from table salt and changing up my salt game was a small detail that really got me into cooking.

I grew up in a house that was entirely table salt and salt shakers, so I didn’t learn about kosher salt until I started to learn more about cooking on my own. Handling kosher salt by the pinch and the hand made it much easier for me to develop an intuitive sense of seasoning food. If anyone is wary about over salting or doesn’t trust their salt shaker not to turn their meal into a salt lick, I highly recommend giving kosher salt and salting things by hand a try.

Adam Ragusea does a better job than I can at the moment of describing kosher salt’s context and advantages. I’ll leave the elaboration to him, but I’d be happy to give my personal perspective on details if asked. Apparently kosher salt is primarily an American thing according to him? I didn’t know that until reviewing the video for my comment.