When it comes to cooking, there are few ingredients as essential as salt. Whether you’re baking, sautéing, grilling, or braising, salt is a must-have ingredient for adding flavor and texture to any dish. But when it comes to choosing the right type of salt, there are two main contenders: table salt and kosher salt. While both types of salt provide the same flavor benefits, they offer different textures and have distinct uses in the kitchen.

Table salt is the most commonly used variety, and it is usually found in a shaker on nearly every dinner table. Table salt is made up of small, uniform crystals that dissolve quickly, making it ideal for baking and brining. It also has a stronger flavor than other salts, so a little goes a long way. Kosher salt, on the other hand, is characterized by its larger, flaky crystal structure. Because of its coarser texture, it is best used for seasoning meats and vegetables before cooking. It is also more forgiving than table salt if you accidentally add too much, since each crystal is less concentrated than those in table salt.

So what are the differences between table salt and kosher salt? And which type should be used for which cooking application? Read on to find out!

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